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Hearty Pasta Salad Recipe

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

Tami Tew
Added: Wednesday, August 9, 2006


3 marinated chicken breasts, diced (see marinade
recipe below)
lb. tri-colored spiral noodles
lb. bow tie noodles
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can whole black olives
1 pint cherry tomatoes
Broccoli, cut into bite-size pieces
Red onion, cut into bite-size strips
Carrots, cut into bite-size pieces
1 can mushrooms
parmesan cheese

Chicken marinade: (for uncooked chicken)
c. soy sauce
1 garlic clove
1/8 c. brown sugar
tsp. ginger
1/8 c. lemon juice
c. water
Marinate chicken overnight.

Poppy Seed Vinaigrette Dressing:
c. olive oil
1/3 tsp. Dry mustard
1/3 c. red wine vinegar
1 tsp. poppy seeds
c. sugar

Marinate raw chicken overnight. Bake or grill chicken until cooked thoroughly and dice. Boil pasta according to package directions (you will want to slightly undercook it so it will be firm). In large bowl, put chicken, pasta, and all other ingredients together and mix. Stir in vinaigrette dressing and serve!




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