Chicken and Fresh Vegetable Pasta Salad

This is attempt number 2 at documenting a recipe that is stored in my magic brain. Sorry if it is a little vague but this is another recipe that is great because of the ease of making variations.

Most of my staple recipes are based upon items that in bulk (ahem, Costco). I also typically buy a family pack of chicken and grill several breasts all at once on my George Foreman so that I can use the chicken the next night in a different recipe (such as Artichoke-Chicken Penne, Chicken Tetrazzini or Chicken Enchilada Pie). I simply put a little Season-All on the chicken and grill on my trusty George Foreman.


Also, for this recipe I like to use at least three or four different vegetables. I always use tomatoes and cucumbers. I love sweet peppers - orange, yellow or red. If you don't like sweet peppers, try adding carrots. I'm not a big fan of carrots but they would be a good substitute for the peppers. The amounts I've listed in the recipe can certainly be altered to taste. Use your favorite vegetables so you will really enjoy the salad.

If you do use sweet peppers, I usually only use a quarter of each. I think it is the perfect amount.



Ingredients:
16 oz. Rotini pasta
4 tomatoes, chopped
1 cucumber, peeled and chopped
other vegetables as desired (sweet peppers, carrots, spinach, etc.)
2 chicken breasts
1/2 cup Feta cheese (if you don't like Feta, try Parmesan instead)

Dressing:
3 tablespoons vinegar
2 tablespoons olive oil
1 package of Good Seasons Italian Dressing Mix.

Begin by grilling your chicken. While you are grilling, start your water boiling for the pasta. Begin cutting your vegetables and place in a large bowl. Allow the grilled chicken to cool a bit and then chop. Once the pasta is done, drain and rinse.

Add all ingredients to a large bowl and stir. In a small bowl mix ingredients for dressing. Add dressing to salad and toss.

Turkey Taco Salad

I found this one on Better Homes and Gardens years ago, modified it a tiny bit and it's become one of my regular standbys. In fact, if you ever need to drop-off dinner to someone, this is a great recipe (pack it up and leave the assembly to the recipient).


Ingredients:

1 lb. ground turkey
1 15-oz. can pinto or black beans, rinsed and drained
1 15-oz. can corn
1 cup salsa
4-6 cups romaine lettuce, torn
1 cup shredded cheddar cheese
4 small tomatoes, chopped
1 bag of tortilla chips (I prefer Tostitos Hint of Lime Tortilla chips)

Directions:
1. Lightly coat a large skillet with cooking spray. Cook ground turkey on medium-high heat until no longer pink. Drain off any fat. Stir in beans, corn, salsa and 1/4 cup of water. Bring to boiling; reduce heat. Add salt and pepper to taste. Simmer, covered for 2-3 minutes.

2. Line four salad bowls with lettuce. Top with turkey mixture. Sprinkle with cheese, tomatoes and chips. Serve immediately.

Tortellini-Asparagus salad with Lemon-Dijon Dressing

I realized that it's time for a Spring recipe rather than my string of soups I've been posting. Here is a fantastic salad that is great dish if you need to prepare it ahead of time. Asparagus is in season now so give it a whirl.

Salad Ingredients:
1 20 oz. package of refrigerated cheese-filled tortellini
1 lb. fresh asparagus spears (about half a bundle), trimmed and cut into 1-inch pieces
1 yellow pepper, diced
1/2 cup Parmesan cheese
1/2 cup sliced green onions

Dressing Ingredients:
1-2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced

1. In large pot, cook tortellini according to package instructions. Add asparagus and yellow pepper during the last minute of cooking (don't overcook otherwise you'll get soggy asparagus!). Rinse tortellini and vegetables with cold water and drain. Set aside in refrigerator.

2. For dressing, combine dressing ingredients and whisk or shake in jar. Coat pasta and vegetables with the dressing and chill for at one hour or more.

3. Just before serving, stir in add green onions and cheese.

Šopský salát or шопска салата

Šopský was my favorite when I lived in the Czech Republic. When I met Brandon, I was informed that it actually originated in Bulgaria. When we went to Bulgaria, I had it almost every day and I admit, it was better than it was in the Czech Republic. In Salt Lake City, we were able to find real Bulgarian goat cheese but if you can't find it, feta cheese will do.

Just throw all the ingredients into a bowl. You don't have to use my measurements and can adjust to your taste.

2 cups sliced cucumber
2 cups chopped tomatoes
1/2 cup red onion
1 Tb olive oil
1 Tb balsamic vinegar
feta cheese (crumbled) to taste
salt and pepper to taste

Pasta Salad with Soy and Ginger Dressing

My aunt Jane gave me this recipe which is a great "party" salad. I made this for Grant's first birthday party and it was a hit.

Pasta Salad:
1 lb. Linguine or thin spaghetti
1-1 1/2 cups chopped, poached chicken breast
2 cups frozen peas
1 carrot (peeled, julienne strips)
1 red pepper (julienne strips)
4 green onions (thinly sliced, diagonal)

Dressing:
1/2 cup soy sauce
1/4 cup canola oil
1/4 cup rice vinegar
2 Tb dark sesame seed oil
1 Tb minced garlic
2 Tb brown sugar
1 Tb freshly grated ginger

Whisk dressing ingredients and coat pasta salad. Top with two tablespoons black sesame seeds*. Refrigerate 2 hours prior to serving.

*If you can't find black sesame seeds, you can toast white sesame seeds on a cookie sheet.