Reunion Pasta Salad
This festive pasta salad recipe calls for rotisserie chicken, penne pasta and veggies tossed in an easy homemade dressing.
Ingredients
Serves8
2 cups | Rotisserie chickens, from the deli, shredded |
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1 lb. | Penne pasta, uncooked |
1 cup | Carrots, frozen, sliced |
2 cups | Broccoli florets, frozen |
1 cup | Mushrooms, fresh, sliced |
2 | Tomatoes, diced |
3/4 cup | Olive oil |
1/3 cup | White wine vinegar |
1 tsp. | Salt |
1 tsp. | Dried basil leaves |
1 tsp. | Dried oregano leaves |
2 cloves | Garlic, minced |
Directions
Blend oil, vinegar, salt, basil, oregano and garlic in a medium bowl. Set aside.
In large deep pot, cook pasta according to package directions, but add frozen vegetables for last 3 minutes of cooking time. Drain and run cold water over pasta and vegetables until completely cooled.
Combine the pasta with vegetables, chicken, mushrooms and tomatoes in a very large bowl; mix well. Add dressing; toss to coat.
Serve chilled salad with hot baked cornbread or rolls and fresh fruit.