Search results for "chicken pasta salad"

While I was home for Melissa’s wedding, there were all kinds of goodies in the fridge. My favorite was a chicken pasta salad, which is odd because I normally don’t like cold pasta salads. It took me a few months to get the recipe, but I just made it and it is fantastic. I prefer it with Town House Bistro Crackers. Thanks to Joyce Titsworth for the recipe!

1 and 1/2 cup bowtie pasta
1 c. frozen corn
1 c. cooked chicken
1 chopped tomato
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons pesto
1 tablespoon chicken broth or water
1/8 teaspoon pepper
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
Fresh Basil
Cook and drain the pasta. Cook the corn according to directions on the box. Combine the pasta, corn, chicken, and tomato. In a sealable container, combine the oil, vinegar, pesto, broth, salt, and pepper. Shake well. Pour over the pasta and toss gently. Chill for 2-24 hours. Sprinkle with cheese and basil before serving.

My suggestions – more tomato and cut the pasta pieces in half to make it easier to put on a cracker.
I was surprised when I got the recipe and realized pesto was an ingredient. I normally don’t like pesto, but I guess there are always exceptions. I’m off to eat some now!

I am excited about two random facts I learned recently.

The first is that gmail doesn’t recognize a dot in the username portion of your email address. Therefore Jane.Smith@gmail.com is the same as JaneSmith@gmail.com. It’s like getting two email addresses for the price of one. Especially for those of us who chose the JaneSmith version and later wished they had the Jane.Smith. It only took me a couple of years to figure this out.

The second is that I found baby Bowtie pasta in the grocery store. It turns out Barilla is making all kinds of mini pastas. I’m particularly excited because I usually cut the pasta in my Chicken Pasta Salad in half. This will make the prep time much quicker and neater.