I am a big fan of nontraditional salads. Pasta salads fall squarely in that category, especially when they contain fresh vegetables, a bright dressing, and, in this case, grilled chicken that has been marinading overnight. This dish can be served warm or cold. Take it to your next gathering!
SOFTWARE
· 3 chicken breasts, boneless, skinless, split in half
· 2/3 c. white vinegar
· 14 oz. can diced tomatoes
· 1/4 c. olive oil
· 2 t. Kosher salt
· 1 t. freshly ground black pepper
· 1 T. Italian seasoning
· 1 lb. tri-colored rotini pasta
· 1 red bell pepper, seeded, finely diced
· 1 yellow bell pepper, seeded, finely diced
· 1 green bell pepper, seeded, finely diced
· 10 oz. can tomatoes with green chiles
· 1/2 red onion, diced
· 4 oz. can black olives, sliced, drained
· 2/3 c. red wine vinegar
· 2/3 c. olive oil
· ¼ c. sugar
METHOD
1. In a large sealable plastic bag, mix the white vinegar, diced tomatoes, 1/4 c. olive oil, salt, pepper, and seasoning. Add the chicken to the bag and toss to coat. Place in the refrigerator to marinade overnight.
2. The next day, cook the pasta per package direction. Drain and allow to cool. If you want a cold dish, place it in the refrigerator for 30 minutes.
3. In a large bowl, mix the peppers, tomatoes with green chiles, onion, and olives.
4. In a small bowl, mix the vinegar, 2/3 c. olive oil, and sugar. Pour into the large bowl and stir to coat the ingredients.
5. Remove the chicken from the marinade and allow the excess to drain. Cook the chicken over a medium high grill for about 3 minutes on each side. Cut into strips or bite sized pieces.
6. Move the pasta to the large bowl and toss again to coat.
7. Place a serving of the pasta and top with the cut chicken.
8. Enjoy.
VARIANTS
You can add or subtract vegetables as your taste desires. Corn would be a nice addition for texture and color. Sliced or chopped carrots would work. Experiment with other types of short pasta and noodles.
