Important:This makes a large bowl full (feeds up to 20 for a side dish), but you can cut it down as needed.
Salad:
Ingredients
24 oz. uncooked pasta (I use penne)
2-3 C. cooked, diced chicken (seasoned as you like) Half of a large English cucumber, seeds removed and chopped into bite sizes
1/2 C. sun-dried tomatoes packed in oil (drained), roughly chopped
1/3 C. kalamata olives, chopped
1/3 C. jarred, roasted red peppers, chopped
1 C. artichoke hearts in oil, drained and chopped roughly
3/4 C. Shredded parmesan cheese
Directions:
1. Cook pasta in boiling water until it is al dente. Drain and rinse under cold water. Place in a large bowl.
2. Meanwhile, add the remaining ingredients to the pasta bowl. Stir to combine.
Dressing:
Ingredients:
1 1/2 C. white wine vinegar
2 tsp. garlic powder
1 tsp. oregano
pinch of sugar
generous dash of salt and pepper
3/4 c. olive oil
Directions:
1. Combine vinegar, garlic, oregano, sugar, salt and pepper.
2. Whisk together to dissolve salt and sugar. While whisking constantly, slowly drizzle olive oil into vinegar mix until emulsified.
3. Add as much dressing as you like to the pasta bowl (you may not need all of it, but you can put it on a salad later) and stir.
4. Taste, and season again if necessary. Refrigerate until chilled, or serve immediately.
Salad:
Ingredients
24 oz. uncooked pasta (I use penne)
2-3 C. cooked, diced chicken (seasoned as you like) Half of a large English cucumber, seeds removed and chopped into bite sizes
1/2 C. sun-dried tomatoes packed in oil (drained), roughly chopped
1/3 C. kalamata olives, chopped
1/3 C. jarred, roasted red peppers, chopped
1 C. artichoke hearts in oil, drained and chopped roughly
3/4 C. Shredded parmesan cheese
Directions:
1. Cook pasta in boiling water until it is al dente. Drain and rinse under cold water. Place in a large bowl.
2. Meanwhile, add the remaining ingredients to the pasta bowl. Stir to combine.
Dressing:
Ingredients:
1 1/2 C. white wine vinegar
2 tsp. garlic powder
1 tsp. oregano
pinch of sugar
generous dash of salt and pepper
3/4 c. olive oil
Directions:
1. Combine vinegar, garlic, oregano, sugar, salt and pepper.
2. Whisk together to dissolve salt and sugar. While whisking constantly, slowly drizzle olive oil into vinegar mix until emulsified.
3. Add as much dressing as you like to the pasta bowl (you may not need all of it, but you can put it on a salad later) and stir.
4. Taste, and season again if necessary. Refrigerate until chilled, or serve immediately.
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