Hey everybody! Welcome to the hottest part of the year!
If you’re like me the last thing you want to do is cook a hot meal right now so here’s my take on pasta salad. It’s beefed up (or actually chickened up 😂) with roasted chicken and veggies. The dressing is versatile and universal. I use it here and on tossed salads. And if you serve it with artisan bread? It’s the perfect summer supper or beautiful afternoon picnic with a bottle of white wine.
Chicken and veggie pasta salad
8-10 ounces bow tie pasta, uncooked
2 cups shredded chicken from a Bales Farms buttermilk chicken (use white and dark meat if needed!)
2 cups cherry tomatoes, halved
1/2 cup black olives, quartered (optional people! But even I like them in this recipe)
1-2 cups shredded spinach leaves
1/4 cup shredded Parmesan cheese (or feta)
3/4 cup good quality olive oil
3 tablespoons balsamic vinegar
2 teaspoons mustard
1 teaspoon Italian seasoning, dried basil, dried oregano or other dried seasonings
salt and pepper to taste
Prepare the bow tie pasta according to the directions and as needed for the amount of people you’re feeding.
Slice, dice, pull and shred the remaining ingredients in a large bowl. Once the pasta is tender and cool, add to the bowl and pour dressing on, tossing to cover.
That’s it! It’s pretty easy and simple and will be a hit for everyone. Please let me know how you like it!