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Chicken Pasta Salad


Spiral pasta holds the dressing perfectly. Tossed with chicken, artichokes, roasted peppers and olives, it is best when made a day ahead to allow the flavors to meld. Sprinkle individual servings with salt, pepper and balsamic vinegar to taste.

    2 (12-ounce) packages rotini pasta
    1 teaspoon salt
    1 ½ cups Italian dressing
    ½ cup mayonnaise
    1 (6 ½-ounce) jar quartered and marinated artichoke hearts
    1 (7-ounce) jar roasted peppers, sliced
    ⅔ cup crumbled feta cheese
    ⅓ cup chopped green onions
    ⅔ cup sliced green onion tops
    ½ cup kalamata olives, sliced off pit
    2 teaspoons Italian herb mix
    2 teaspoons dried parsley
    1 ½ teaspoons garlic salt
    1 teaspoon freshly ground Tellicherry peppercorns
    ½ teaspoon dried summer savory leaves
    Leftover chicken pieces

1.  In a 12-quart stock pot, heat the water with the salt. Boil
     pasta until “al dente” or cooked until the pasta is done but not
     cooked so long as to become mushy.

2.  In a large bowl, slowly whisk the Italian dressing into the

3.  Add the sliced artichoke hearts, sliced roasted peppers, feta
     cheese, green onions, green onion tops, olives, Italian herbs,
     parsley, garlic salt, pepper and savory. Stir in leftover cooked
     chicken pieces.

4.  When the pasta is done, drain in a colander and rinse with
      cold water. Shake the colander to release all the water.
      Immediately turn into an extra large bowl, toss with the
      prepared dressing.

5.  Refrigerate overnight or place in the freezer to cool quickly.

     Makes 12 side servings


Seasoned with Love
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© Seasoned with Love- A copyright recipe

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