Thursday, July 2, 2009

Pasta Salad with Grilled Chicken

Ingredients: (approximate measurements in parentheses, adjust to your liking)
bowtie pasta (8 ounces)
carrots (1 large or 8 to 10 baby carrots)
celery (2 to 3 ribs)
zuchini (1...cut in half lengthwise before slicing)
mushrooms (10)
red onion (I use 1/4 to 1/3 of the onion)
cherry tomatoes (8 ounces)
black olives (8 ounces)
green olives (8 ounces)
grilled chicken breasts
Italian salad dressing (I use bottled)

Cook the pasta as per the package directions to an al dente texture. Drain and set aside to cool in a large bowl.

Wash and dry the vegetables. Slice the carrots, celery, zuchini, mushrooms and red onion. Add these to the pasta. Add the whole cherry tomatoes along with the black and green olives.

Slice the chicken breast, and add it to the bowl (or keep separate and add to individual servings of the salad)

In a smaller bowl whisk together equal amounts of mayonnaise and Italian salad dressing till smooth. I make quite a lot of this salad at a time, so I used about 1/3 cup of each, but you may need more or less depending on the size of salad you're making. Add to the salad, and toss till well incorporated.

My note: This is a favorite of Jared's. It keeps very well in the refrigerator, and it's easy and tasty to take to work for lunch.