Chicken Pasta Salad
(from the kitchen of Mrs. T)Ingredients:
1 lb of pasta (we used bowties)
Chicken pieces (all of the leftover chicken...)
White balsamic vinegar
Salt and pepper
Your veggies of choice (we added cherry tomatoes, broccoli, and cucumber)
1. Boil the pasta. Parboil any veggies that should be cooked. We boiled the broccoli for 2-3 minutes and then shocked it in ice water. Cut veggies to the appropriate size and shape.
2. Mix the pasta with the veggies. Add in the olive oil and white balsamic (in secret increments). Salt and pepper to taste.
3. You could eat it now (and we did) but Kevin says it's better the next day. Good thing we have a ton of leftovers.
Plus it was so pretty and summer looking.