"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Salad with Chicken Recipe

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This recipe for Pasta Salad with Chicken, by , is from "Grinnin' in the Kitchen", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Hammer Love


The Staples:
1 lb box Rotini Pasta
1 bottle good Italian Salad Dressing
1 tbsp. Horseradish
2 cups Chicken Breast Meat, cut into 1 in. pieces (I like to use the roasted chicken you get in the store deli)
1 cup Parmesan Cheese, divided
1/2 cup Flat Leaf Parsley, rough chopped
Salt & Pepper to taste

Here's where you clean out the pantry and fridge and choose what you like...

2 whole Roasted Red Peppers (jarred), chopped
2 small cans Sliced Olives
1 small Red Onion, chopped
4 Green Onions, chopped
1 small jar Capers
1/2 cup Corn Kernels
1 cup chopped Tomatoes
1 small Bell Pepper (any color), chopped
1 cup Broccoli, small flowerettes, steamed

Prepare rotini as on package to al-dente.

Here's my trick: After draining, toss pasta with 1/2 the bottle of Italian dressing while pasta is warm. Then let cool.

In separate large bowl, toss all other ingredients, except cheese, with remaining dressing. Add cooled pasta, toss again with 1/2 the cheese. Season to taste.

Serve with remaining cheese and chopped parsley on top.

Personal Notes:
Personal Notes:
Try with shrimp, too!
Even better on the 2nd day!




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