Featured Gadget
Le Creuset Set of 4 Pinch Bowls, Cherry Red 

Every kitchen needs a set of mixing bowls.  They come in varying colors.

We've been nominated!
Take a moment, and please vote!

Chicken Pesto Pasta Salad

Notes/Suggestions: This is a great way to use up leftover steak or roast beef. Additional vegetables can be added like zuccinni, mushrooms, eggplant, etc.
Makes 8-10 servings.

Ingredients:

  • 1 lb dried penne pasta (or other short pasta)
  • 2 cups cooked chicken, cubed
  • 1 large yellow pepper (any color bell pepper will do, I just like the color)
  • 1 cup of grape tomatoes, cut in half if too big.
  • 6 oz can of pitted black olives
  • 8 oz of low fat mozzarella cheese, cut into cubes (or use the baby balls of fresh mozzarella)
  • 1 cup of pesto
  • salt and ground black pepper to taste.

Directions:

  1. Cook pasta according to the instructions on the package. Drain and rinse under cold water.
  2. Cut the yellow pepper into bite size stips.
  3. Drain the olives.
  4. In a large bowl toss all the indredients together and mix well with the pesto.
  5. Season with salt and ground black pepper.