14 May 2008

summer chicken pasta salad (and a summer salad share anyone??)

i just got back from the grocery store - man the bank account is taking a hit for grocery store items these days!! however, i took a very well thought out organized list with me and am excited about conquering some new recipes. i just now whipped up this pasta salad - it was fast, easy and yummy! what else can i ask for??!!

anyone up for sharing your favorite summer salad recipe?? if so, post it on your blog and leave comment here to the static link. or email to me, and i'll give credit and post on my blog.

here's mine:

summer chicken pasta salad
4 chicken breasts
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese

dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves

baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.
grill or bake chicken breasts, cut into bite size portions.
boil pasta and drain.

add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.

7 comments:

the higgins family said...

here you go!

http://onetwentysixpark.blogspot.com/2008/05/summer-salad.html

The Giorgios said...

Broccoli-Bacon Salad posted on http://cataloginglife.blogspot.com/

Tavo Molina said...

I just had it for dinner tonight. It is my favorite, move over Fireside Pies.

Mary said...

One of my faves:


Orzo with Oven Roasted Vegetables

1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion ( don't use a yellow one) -- sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper

Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.

Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.Toss vegetables with orzo, nuts, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp. (Good cold, too).

big D wilsons said...

i'm not a cooker, but i want to play. so instead of a recipe, i posted places to order yummy ceviche.

MISTY and CO... said...

I tried your summer pasta salad and it was hit! Baby Lola even got in on the action!

I am going to copy your recipe share idea on my blog because everyone loves eat and my fam was just talking about sharing several recipes!

Unknown said...

I would like the salad that you do that has watermelon!!! It was yummy!!!!