I made this pasta salad with my sister this past Tuesday. I packed up Reed, Oliver, and the ingredients and hauled everything over to her place, just a few miles away. We cooked while Matt and Reed played in the yard with Oliver and Jessie's husband, Brandon. Tired and hungry, everybody enjoyed huge second helpings and we barely had some left over for packing lunches! The best laid plans...
I like to put a little of both parmesan and ranch on my pasta salad, and Reed did, too. Don't add parmesan and ranch to the entire bowl before serving, though. It is best to let everyone make their own.
Simple Pasta Salad
- 1/2 box penne
-1/2 box farfalle
-3 T olive oil
-4 chicken breasts
- 1/4 red onion
-1 sweet red pepper
- 1 cup broccoli florets, chopped
-1 cup cauliflower, chopped
-1/2 cup shredded carrot
Season chicken breasts with salt and pepper. Bake at 400 degrees for about 30 minutes, or until meat thermometer reads 165 degrees.
Boil pasta until al dente. Drain and coat with olive oil. Set aside to cool.
Chop all vegetables into bite-sized pieces and dice the red onion. Chop chicken into bite-sized pieces. Add chicken and vegetables to pasta and mix well. Add more olive oil if needed.
Serve with parmesan cheese and ranch dressing.