As i said below (if you read bottom up), i made two things tonight, here's the second. much more chopping involved. nothing like a pasta salad for a potluck.
The recipe is from about.com, it came out pretty decent i think. I followed it fairly loosely, don't think it really matters in pasta salad and i definitely went a little lighter on the Mayo.
* 8 ounces fusilli or rotini pasta
* 1 cup coarsely chopped spinach
* 1/2 red bell pepper, diced
* 1/4 cup diced onion
* 1 medium clove garlic, finely minced
* 2 to 3 cups coarsely chopped chicken (i boiled it)
* 1 to 1 1/2 cups mayonnaise
* 1 tablespoon white wine vinegar
* 2 tablespoons lemon juice
* 1 teaspoon Dijon or a favorite gourmet mustard
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon dried leaf basil
* salt, to taste
Cook pasta following package directions; drain and rinse well.
Toss cooled pasta with the spinach, red bell pepper, onion, garlic, and chicken.
Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil. Toss with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, if desired. Refrigerate for at least 2 hours before serving time for best flavor.
and since i'm proud of all my chopping, here it is:
Thursday, December 10, 2009
Pasta Salad w Chicken/Spinach/Peppers
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1 comment:
This looks like it would be really tasty if you subbed the mayo with a cream sauce and served it warm. (Not to imply that it's not tasty in its current version. I will take your word on that, especially since I like pasta salad. But it's just that the snow makes me only crave hot food right now.)
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