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We typically make this quick and easy recipe with our OAMC Grilled Chicken Breasts, but any grilled chicken can be used. It is simple and easy and we love it. We also make this in a variety of other ways which we will be posting soon, including Asian, Mexican, Thai, Citrus, etc. We normally use elbows in this salad because a local grocery store sells them at $0.25/lb every few months which is the cheapest price for pasta that we can find locally. However, any other small or medium pasta shape - or even broken spaghetti or tortellini also works well. These are the vegetables that we typically have on hand and that my family likes. Zucchini, yellow squash, baby corn cobs or corn, roasted eggplant, sliced mushrooms, and cucumbers have also been favorite additions to the mix. Just strive for about 6 cups of vegetables. For an even more frugal meal - or a vegan one - omit the chicken and/or cheese.
4 grilled sliced chicken breasts
16 ounces pasta, cooked, drained, and cooled
1 bottle of your favorite Italian dressing
1 pint halved grape or cherry tomatoes
1 cup sliced black olives
1 diced raw or roasted red bell pepper
2 cups sliced snow pea pods or green beans
1 cup cooked broccoli florets
1 cup cooked cauliflower florets
1 cup diced regular or smoked mozzarella cheese
1 cup shredded Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian herbs
1/2 teaspoon pepper
Combine all the ingredients and toss well to coat. Serve at room temperature, or cover and chill for up to 24 hours.
Makes 8 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes
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| Italian-Style Grilled Chicken and Vegetable Pasta Salad | Login/Create an account | 0 Comments |
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