PASTA DINNER # 50! Pasta/chicken salad 7-15

This has to be some sort of milestone…our 50th consecutive pasta meal at home. Given the Kentucky heat I decided on a cool summer pasta salad with fresh sweet corn on the side.

INGREDIENTS:

Campanelle pasta (little horns)
Chicken breasts…sauteed and cut into bite size pieces
Celery
Fresh basil, thyme, oregano, and parsley…finely chopped
Mayonnaise
Lemon juice
Kalamata olives, pitted and finely chopped
White wine
Olive oil
Tomatoes
Lettuce
Blue berries

PROCESS:

Saute the chicken in olive oil and white wine, cut into small pieces and set aside to cool

In a large bowl mix the olives, chopped herbs, and mayonnaise with the lemon juice. Add the chicken and mix well.

Drain the past and rinse under cold water and place in serving bowl. Add the remaining ingredients and mix well.

Serve over fresh tomatoes or lettuce or arugula and top with Blue berries or Rasberries.

COMMENTS:

The Kalamata olives and blue berries, which were a last minute addition, primarily for color, compliment one another and create an alluring flavor. This is a great dish for a warm summer night. The fresh sweet corn came from our Amish friends.