Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Save Recipe Print
Total:
55 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.

Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.

In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Jeff Mauro

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Filipino Adobo Chicken

Recipe courtesy of Geoffrey Zakarian

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Orzo Salad

Recipe courtesy of Debbie Matenopoulos

Spinach-Artichoke Dip Stuffed Grilled Chicken

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories