"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy West
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Bow Tie Pasta, 1 bag
3 - 16 oz. cans fat free chicken broth
1 small can sliced black olives, drained
6 to 8 oz. Peppper Jack cheese, cubed
grape tomatoes, 1 small pack
4 green onions, tops only, chopped


Optional:
frozen green peas
1 can quartered artichoke hearts, drained
boiled or grilled chicken


Dressing:
1/3 c. Oil
3 tbsp. red wine vinegar
2 tsp. sugar
tsp. salt
1 tsp. dried basil
1 tbsp. balsamic vinegar

Directions:
Directions:
Cook pasta in chicken broth. Allow pasta to sit in broth as it cools so that it absorbs the broth. Drain off any remaining before mixing salad.

Combine all ingredients for dressing in a blender. Pour some dressing over green onion to make the onion taste milder and let sit for a few minutes. Mix all ingredients together.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is always a hit. I rarely serve it with chicken. It is just as good without it.

 

 

 

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