Saturday, August 20, 2011

Chicken Pasta Salad

Light, refreshing...perfect as a side dish or as your whole meal on one of these last (sniff, sniff) hot summer nights...Especially good with yummy rolls. Note: This makes A LOT of salad...I usually half the recipe for my family and it is still oodles...

Chicken Pasta Salad
Bunni Miller

-2 packages (12 oz) corkscrew colored pasta or rainbow twirls, cooked according to package directions.
-1 envelope Ranch dressing mix, made according to package directions. (Include the 30 minute stand time to allow to thicken.)
-4 cooked chicken breasts, cut up
-1 small can (2 1/4 oz) sliced black olives
-10 oz green peas, left frozen
-2 medium tomatoes, diced

Mix together all above ingredients. Add salt and pepper and lots of garlic salt to taste.

*Best if made the day before or at least several hours before eating.* (I am almost never that on top of it...It is fine served immediately too...)

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