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

Mardis Gras Pasta Salad Recipe

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This recipe for Mardis Gras Pasta Salad, by , is from Personal Health Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Hampton
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pound tri-colored pasta (for a health alternative, try whole wheat pasta)
1 cup broccoli florets, fresh
2 boneless chicken breasts cubed
2 celery stalks, sliced
1/2 red bell pepper diced
1/2 yellow pepper diced
1/4 green bell pepper diced
2 green onions (scallions) cut into pieces
8 oz shelled sweet peas fresh or frozen
3-4 TBSP cilantro
3/4 toasted sesame seeds
1/2 chopped walnuts
1/2 dried cranberries
Miss Ruth's All natural seasoning to taste
Raspberry vinegarette dressing as needed to coat pasta
2 Tbsp flaxseed
1 head of romaine lettuce to garnish the plate
3-4 Tbsp olive oil to saute chicken breasts until tender

Directions:
Directions:
Cook pasta according to package directions
Saute chicken in olive oil until juices run clear
Blanch the peas and set aside
Mix all ingredients together in an large bowl and toss.

Note: 1 pound uncooked pasta + 2 to2 1/2 pounds cooked pasta

 

 

 

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