Colorful chicken-pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (16 ounce size) rigatoni or ziti macaroni |
| 2 | cups | Cut-up cooked chicken |
| 2 | mediums | Tomatoes, chopped (about 2 cups) |
| 2 | Green onions (with tops), sliced | |
| 2 | Cloves garlic, crushed | |
| 3 | tablespoons | Chopped fresh parsley |
| 1 | L/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Coarsely cracked pepper |
| 2 | tablespoons | Olive or vegetable oil |
Directions
Cook rigatoni as directed on package; drain. Mix remaining ingredients. Toss with rigatoni. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving. Serve with freshly ground pepper if desired.
From the files of Al Rice, North Pole Alaska. Feb 1994