 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
|
I like to cook up a package of chicken tenders and add them to this salad for a light supper. Very easy to adapt to your tastes - take out the veggies you don't like and add the ones you do like. Cook time is chilling time in the fridge. Ingredients:
8 ounces pasta (i prefer rotini, but use whatever you like) |
1 medium zucchini, chopped |
1/2 small red onion, chopped |
1 medium red bell pepper, chopped |
1 cup frozen peas |
1 (4 ounce) can sliced olives, drained |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1/2 cup parmesan cheese |
1/2 cup mayonnaise |
1/2 cup italian dressing |
1 teaspoon dried parsley flakes |
1/2 teaspoon dill |
1/2 teaspoon pepper |
Directions:
1. Cook and drain pasta.
2. Mix with all other ingredients.
3. Chill and enjoy!
|
|