Once again, I took a boxed pasta salad, added some pantry items, a little fresh produce and had a remarkably delicious and "quick to the table" dinner.
1 box Betty Crocker Tuscan Tomato Pasta Salad cooked according to package directions and drained
1/4 cup water
2 T. olive oil
1 T. balsamic vinegar
2 cups cooked cubed chicken (I used Swanson's Canned All White Meat Chicken)
1 cup baby spinach leaves, torn into bite sized pieces
1 T. capers, drained
1/4 cup finely chopped red onion
1/4 cup finely chopped red onion
1/2 cup grape tomatoes, halved
1 T. chopped fresh basil
1/2 t. chopped fresh oregano
freshly ground black pepper
1/4 t. crushed red pepper flakes
1/2 cup grated Pecorino Romano cheese (divided)
In a large mixing bowl, whisk together water, olive oil, vinegar and contents of spice package from pasta mix.
Slowly fold in next seven ingredients until well coated. Now add the drained pasta and fold it into the dressing/chicken mixture.
Season to taste with black pepper and red pepper flakes. Add 1/4 cup of the cheese.
Plate the pasta salad and add additional cheese for garnish.
I served with Townhouse Flatbread Crisp - Italian Herb
1/2 cup grated Pecorino Romano cheese (divided)
Slowly fold in next seven ingredients until well coated. Now add the drained pasta and fold it into the dressing/chicken mixture.
Season to taste with black pepper and red pepper flakes. Add 1/4 cup of the cheese.
Plate the pasta salad and add additional cheese for garnish.
I served with Townhouse Flatbread Crisp - Italian Herb
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