Colorful chicken-pasta salad

Yield: 1 servings

Measure Ingredient
½ pack (16 ounce size) rigatoni or ziti macaroni
2 cups Cut-up cooked chicken
2 mediums Tomatoes, chopped (about 2 cups)
2 \N Green onions (with tops), sliced
2 \N Cloves garlic, crushed
3 tablespoons Chopped fresh parsley
1 \N 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

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

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