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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Yesterday, my beau told me I'm addicted to pasta salad. Maybe I am... Anyway, I had leftover grilled chicken & veggies from the night before so whipped this up to remix them and came up with this tasty treat. Read more . Perfect for a light meal or side dish. Feel free to add or subtract veggies or meats according to your taste & what you have on hand. Ingredients:
1 cup (uncooked) short cut pasta, cooked according to instructions. |
1 cup grilled chicken, cubed |
1 cup grilled asparagus, diced |
1 cup grilled zucchini, diced |
1 cup persian cucumber, diced |
1 tbsp mayo |
1 tbsp kenzoil: olive oil seasoned with fresh basil & garlic. (if you can't find this product, just combine 1 tbsp olive oil with about 1 tbsp chopped fresh basil and two minced garlic cloves.) |
1/2 cup shredded cheddar & jack cheese |
handful of chives, snipped |
sea salt & black pepper, freshly ground - to taste |
Directions:
1. Combine ingredients in a large bowl. Mix well. Eat at room temperature or chill to your liking.
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