$12 Pasta Salad
Ingredients
3 chicken breasts
8 oz. block mozzarella cheese 1 large can of black olive
1 small bottle virgin olive oil 2 cups raw cauliflower
1 tbsp. oregano
3/4 box rotini pasta
3 green onions (diced)
2 garlic cloves (diced)
1/4 bag carrots
Directions
1. Cook the chicken and pasta separately
2. While it’s cooking, cut the mozzarella cheese, onions, black olives, cauliflower, carrots and garlic cloves into bite-size pieces
3. Add to a large bowl
4. Put a pinch of oregano into bowl
5. Once chicken and pasta are done, place in bowl
6. Pour on about half a bottle of olive oil, mix and serve
The Cook’s Take:
I love making this because it’s extremely simple to make and does not leave you hungry.
The chicken and pasta are good fillers and the pasta salad keeps well for leftovers.
I prefer to bake the chicken because it seals in the juice, which is good if the meal is being left for more than a day.
When cooking this recipe for a large event, make everything how it normally would be made, but hold the olive oil until right before it will be served.
The most difficult part of this recipe is cutting everything up. It takes a little bit of time but you have to wait for the chicken and pasta to cook anyways, so it doesn’t take any extra time.
The recipe can be changed, depending on what kind of veggies or pasta is desired.
Like most pasta entrees, this meal goes great with a soft bread or garlic bread.
The only recommendations are to buy good mozzarella cheese. It’s a main part in the recipe and has a distinct taste.
So spend a little extra cash on your favorite cheese, if need be.
