OK, I can’t wait any longer. This was just too good, especially because I had leftovers for lunch today and they were teh awesome. Sorry the photos are all blown out; it was either overexposed (flash) or waaaay too dark (no flash).
MLE’s easy light summer pasta salad thingy
Little bowtie pasta, cooked and drained – probably around 4 cups of cooked pasta (I think we used about half a box, and had 2 dinners and 2 lunch-sized leftover portions, so scale down if you like)
1 chicken boob
1 medium zucchini (I also used a little one that I could tell wasn’t going to grow bigger)
1 cup grape tomatoes, halved (I used red and yellow)
3-4 green onions, white and green parts used (some of mine were purple from the farm)
1 tsp fresh lemon thyme, chopped
1 tsp fresh oregano, chopped
1/2 cup freshly grated parmesan cheese
4-5 pieces of artichoke hearts (Mine came from a jar of “marinated artichoke hearts”), chopped into little bits
salt & pepper
a few lashings of caesar salad dressing to taste
Cook pasta, drain, and rinse. Set aside. Cook chicken breast on foreman grill, basting with balsamic vinegar (or cut up into small pieces and sautee in a pan). Chop veggies. When chicken is nearly done, lightly and briefly sautee zucchini, green onions, and tomatoes in a pan with some olive oil until veggies are softened, about 5 minutes. Turn off heat and add herbs. Toss veggies with pasta, cut up cooked chicken and toss that in there, then add the artichoke heart pieces. Add the parmesan and mix everything together, using a bit of caesar salad dressing to add some flava flav. Salt and pepper to taste.