Monday, August 15, 2016
Summer’s Best Pasta Salad
Husband-Tested Recipe from Alice’s Kitchen
When your fridge is full of summer produce, make this tasty pasta salad. This would make great picnic food or lunchbox addition. To make this meatless, just omit the chicken. Feel free to add other summer produce like sweet corn or summer squash to the mix.
8 ounces whole-wheat elbow macaroni
Kosher salt, to taste
Freshly ground pepper, to taste
4 chicken breast tenders or 1 boneless skinless chicken breast, cut into small cubes
1 zucchini, halved lengthwise and thinly sliced
½ small red onion, minced
1 pint cherry tomatoes, halved or 2 large tomatoes, chopped
2 cloves garlic, minced
8 oz. fresh mozzarella cheese, cut into small cubes
¼ cup chopped fresh parsley
¼ cup thinly sliced fresh basil leaves or 4 cubes of Dorot Frozen Basil, thawed
Cook the macaroni according to package directions. Drain the pasta and add it to a large bowl. Meanwhile, add a couple of tablespoons of olive oil to a hot skillet. Sprinkle the chicken cubes with salt and pepper. Sauté the chicken a few minutes, until cooked. Add the chicken to the bowl. Add the zucchini slices to the same skillet. Sprinkle with salt and pepper. Sauté the zucchini until crisp tender and still bright green. Add the zucchini and the rest of the ingredients to the bowl with the chicken and pasta. Toss together until well mixed and serve.