Pasta Salad
Erin Cusenbary
I love the colors in this salad from all the vegetables. If you’re feeling different, substitute the penne for cooked Israeli Couscous; it adds a distinct texture and is visually very interesting.
ingredients
- 1 lb. package penne
- Handful of asparagus stalks
- 1/2 red onion, chopped
- 1 orange bell pepper, seeded and chopped
- 1 cup sundried tomatoes, julienned
- 1/2 cup cherry tomatoes, halved
- 2 cups grilled chicken, cubed
- 1/2-3/4 cup Italian or Balsamic dressing
- 1/2 cup feta cheese
- 1/4 cup pitted olives, chopped
- 2 t Rosemary-garlic seasoning
- 2 t onion-garlic seasoning
- 1 t black pepper
- pinch of salt
directions
- 1
Cook pasta according to package directions. In the last 2 minutes of boiling, add the asparagus to the water. Drain. Chop asparagus and allow pasta to cool.
- 2
Combine pasta and asparagus with remaining ingredients. Refrigerate for 1 hour to let flavors meld together, or enjoy immediately.
Source: Erin Cusenbary
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