Here is a simple recipe where I basically threw this and that in with the pasta and got a nice fresh summer pasta....serve cold at a nice lunch, or take it with to the family/friends potluck! :)
(Serves 6)
1 small red onion (half thin slices)
1/2 green bell pepper (chopped)
1/2 cucumber (sliced and cut into 4)
8 cherry tomatoes
rucola
baby spinach
1-2 cups tricolored fusilli pasta
2 chicken breasts
dressing:
1/2 dl olive oil
1/4 dl apple vinegar
1/2 teaspoon dijon mustard
Lime juice
cilantro (koriander) (minced)
salt
pepper
Start by cooking the pasta (remember oil)
Then cut and blend the onion, bell pepper, cucumber, salad, and tomatoes in a bowl.
The onion gives the lettuce a nice marinade.
When the pasta is cooked run it over cold water and then add to the salad.
Grill the chicken, or as I did on my indoor table grill until no longer pink.
While the chicken is cooking you can make your dressing.
Cut up the chicken and add to the salad.
Drizzle the dressing over the salad and serve!
Bon Appetit!!
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