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
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!