Chicken Pasta Salad: A Summertime Favorite!

So you are looking for a great meal alternative during the summer and the want to create something tasty and filling, without the lettuce? Try this hearty, satisfying pasta salad recipe - a real crowd pleaser!

With the perfect mix of ingredients, this dish can be served up alone. And is a great no muss, no fuss dish!

You will need the following ingredients:

4 boneless, skinless chicken breasts-pan seared or broiled
1 16 oz bag of bow-tie pasta
1 large can of ripe, whole medium black olives-sliced or diced
4 green onions-chopped
2 hard boiled eggs-peeled and diced
3 roma tomatoes-diced
2 medium carrots-peeled and thinly sliced
3 celery stalks-chopped
1 tsp black ground pepper
½ tsp garlic powder
¼ to ½ cup of Italian dressing

Remember: This salad is easiest to put together if your ingredients are prepared in advance and make sure you allow cooling time for your chicken, eggs and pasta.

Once your chicken is thoroughly cooked, let it cool for about 10 to 15 minutes before you begin chopping. The chicken is much easier to work with once it has cooled down. Same rule applies for the eggs! If you are planning this meal in advance, keep in mind that the eggs can be boiled the day or night before, reducing your preparation time.

Begin chopping and dicing your onions, olives, carrots, tomatoes and celery, and place them in a large serving bowl. Once your eggs are peeled and cooled off, dice them up and add them to the bowl as well.

The pasta should be cooked al dente, then rinse, drain and cool before adding it to the bowl. Remember overcooked pasta will break up as you begin to mix your salad and can turn to mush, leaving a less than desirable appearance.

Your final step is to add the chopped chicken, black pepper, garlic powder and the Italian dressing and fold the ingredients gently together and serve! This meal will feed 5 -6 people, depending upon their appetites.

Compliment this meal with a nice French or Sourdough loaf on the table!