The meals I’ve had the last couple days haven’t really been leftovers material, so I put together a big, colorful pasta salad tonight. Now we’ll have something fresh and easy to pack into lunches this week.
Presto Pasta Salad
Two cooked boneless, skinless chicken breasts, cubed
1 12-ounce box tri-color rotini, cooked al dente
1 English cucumber, sliced in half lengthwise and then sliced into chunks
1 red bell pepper, seeded and sliced
One can black medium olives, drained
2 cups artichoke hearts, coarsely chopped
1 bottle fat-free Italian dressing
1 tablespoon Herbes de Provence
Salt and pepper to taste
Combine chicken, rotini, vegetables and seasonings in large bowl. Add salad dressing to salad ½ cup at a time and stir until everything’s coated. Chill and serve.
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