Pasta Salad

 

Ingredients:

Salad:

1 lb. fusilli pasta

2 chicken breasts, chopped

1 bell pepper, sliced

2 carrots, sliced thickly

1 zucchini. sliced

1 C. grape or cherry tomatoes, halved

1 C. fresh mozzarella balls

1 C. parmesan cheese, grated

Dressing:

⅓ C. red wine vinegar

½ C. extra virgin olive oil

½ t. salt

½ t. black pepper

½ t. oregano

Directions:

1. Bring a large pot of salted water to a boil. 
2. Add pasta and cook according to package directions. 
3. Drain and rinse well under cold water.
4. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, and olive oil until blended. 
5. Add the drained and rinsed pasta to the dressing and mix well.
6. Stir in the chicken, bell pepper, zucchini, tomatoes, carrots, parmesan, and mozzarella. 
7. Taste for seasoning and adjust with salt and pepper as needed. 
8. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.