SSanguine
August 26th, 2007, 04:42 PM
Chicken Caesar Pasta Salad
This is fun to make and it's nice to have during the summer. Quick, easy and cold for those hot days. You can really make however much and put whatever you want in it so I'm giving out what I used. So let's get to it!
You will need:
Tri-Color Rontini Pasta
2 or 3 Boneless Skinless Chicken Breasts Grilled 'n' Chilled
Fresh or Frozen String Beans
2 cups of Fresh Sliced Mushrooms
Sun Dried Tomatoes chopped up(however many you like)
Parmesan and Romano Cheese
Bottle of Caesar Dressing ( add to your liking )
Everything of course is always better fresh, but you use whatever is available to you pending the seasons.
Boil water add salt, make sure the water is boiling before you add the pasta! Cook the pasta until firm not falling apart. Normally about 8-10minutes. Drain pasta and run cold water over for a minute or so to stop the cooking process and place in the fridge.
Make sure that your veggies are chopped up. At this point the String beans need to be cooked, about 4 minutes in boiling water, I actually add mine during the last few minutes of boiling the pasta.
Seeing as all of your ingredients are chilled, combine the pasta, chicken, beans, mushrooms, sundried tomatoes together and add the desired amount of caesar dressing mixing thoroughly. The cheese should be added in last and folded into the salad. Keep well chilled and serve with a bit of freshly cracked black pepper.
This is a very versatile recipe. You can use italian, greek, oil and vinegar dressings and add red onions, garlic, croutons, sunflower seeds, etc. Whatever you like really, but remember no one likes a sloppy runny pasta salad. Fresh, crisp, and flavorful is the key.
This is fun to make and it's nice to have during the summer. Quick, easy and cold for those hot days. You can really make however much and put whatever you want in it so I'm giving out what I used. So let's get to it!
You will need:
Tri-Color Rontini Pasta
2 or 3 Boneless Skinless Chicken Breasts Grilled 'n' Chilled
Fresh or Frozen String Beans
2 cups of Fresh Sliced Mushrooms
Sun Dried Tomatoes chopped up(however many you like)
Parmesan and Romano Cheese
Bottle of Caesar Dressing ( add to your liking )
Everything of course is always better fresh, but you use whatever is available to you pending the seasons.
Boil water add salt, make sure the water is boiling before you add the pasta! Cook the pasta until firm not falling apart. Normally about 8-10minutes. Drain pasta and run cold water over for a minute or so to stop the cooking process and place in the fridge.
Make sure that your veggies are chopped up. At this point the String beans need to be cooked, about 4 minutes in boiling water, I actually add mine during the last few minutes of boiling the pasta.
Seeing as all of your ingredients are chilled, combine the pasta, chicken, beans, mushrooms, sundried tomatoes together and add the desired amount of caesar dressing mixing thoroughly. The cheese should be added in last and folded into the salad. Keep well chilled and serve with a bit of freshly cracked black pepper.
This is a very versatile recipe. You can use italian, greek, oil and vinegar dressings and add red onions, garlic, croutons, sunflower seeds, etc. Whatever you like really, but remember no one likes a sloppy runny pasta salad. Fresh, crisp, and flavorful is the key.