This is something I made for Shaun when we had just gotten back from our Honeymoon 11/2007.
Shaun asked for this the other day and it shocked me that he remembered this dish.
1 Box of Multi-Colored Spiral Pasta
2 Chicken Breasts seasoned cooked and chopped
1 Pkg Pepperoni chopped
1/2 Bell Pepper chopped
1/2 Purple (Red) onion chopped
2 large tomatoes chopped
1 Jar of Black Olives
1 Jar of Green Olives stuffed with Garlic
Whole Pepperoncini (as much as desired) We used 5 all of which I ate ;)
From here there are 2 ways to go you can either make a creamy salad with Ranch or you can make an Italian Olive oil vinaigrette dressing.
The Creamy ranch will need :
1 packet of Hidden Valley Ranch Dressing/Seasoning Mix (NON BUTTERMILK mix)
1/2 cup Milk
1 1/2 cups of Hellman's Mayonnaise (Ok this is the way I make it. because it is better)
1 tsp. Lawry's Garlic Salt
I Jar of Hormel real Bacon Bits
Use a whisk to blend ingredients together then place into the refrigerator to cool. Check 20 min later to see if it is too thick and add more milk if needed.
If you decide to go the <3 healthier way
Olive Oil & Vinaigrette dressing will need:
1 Cup of Olive oil
3/4 Cup red Wine Vinegar
2 Tbs minced garlic (at least)
1 Tsp. Sesame Seeds
1 Tsp. Parsley
1 Tsp. Italian Seasoning
3/4 Tsp. minced Onion
1/2 Tsp. Celery Salt
Shake well then refrigerate for at least an hour prior to use. FYI you will NOT use all of this for the recipe but you can put it back into your fridge to use at a later date.
Boil your pasta as directed by box. (We like ours Al dente) due to the fact that you will probably have left overs and it tends to keep a little better without falling apart the next day. Drain and add chopped chicken breasts into a large bowl. Place in the refrigerator until cool...add Bell Pepper, Onion, Tomato, Pepperoni, Black and Green Olives, and toss with desired dressing. Top it off with Pepperoncini. Serve with French Bread!