Big bowl of salad ready to serve
Having some leftover chicken from baking boneless and skinless chicken thighs and cooked carrots the previous night got me thinking about what to make. An easy option is to chop and freeze it for future soups. But I already have some bags frozen to use in soups. I decided to make a pasta salad for supper which would result in enough leftover salad for the following day. I used chicken but a can of drained chickpeas or black beans could be substituted. The salad dressing is not overpowering and the volume of dressing made is enough to coat the salad but not drench it in dressing. You can add other vegetables to the salad than the ones I listed.
Ready to sample
Makes 6 servings
INGREDIENTS:
Salad
1.5 cups dry uncooked pasta, eg bowties, penne or your favourite shaped pasta
2 cups of cooked cubed chicken
2 slices red onion, chopped
2 radishes, chopped
1/2 avocado, diced
1/2 coloured pepper, diced
2 to 3 mushrooms, chopped
1 small cucumber, peeled and chopped
4 small cooked carrots, chopped
1/4 cup feta cheese, crumbled or finely chopped
4 to 5 fresh basil leaves, chopped
small handful of parsley, chopped
Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp water
1 garlic minced or 1/4 tsp garlic powder
1/4 tsp dried oregano
salt and pepper to taste
DIRECTIONS:
Cook the pasta according to directions pertaining to the pasta you choose. Drain it and let cool. Add it to a big bowl.
To make the dressing, add all of the ingredients for the dressing into a container such as a small glass jar. Mix well with a fork or a whisk. Set aside.
Add all of the remaining salad ingredients to the bowl with the pasta. Combine well. Add the dressing to the salad and mix well. Serves 6.
