Chicken Asparagus Pasta Salad

Jociecee's Note:

This recipe is adapted from the "Simply Down Home Cookbook' that I received from Studentchef in the Spring 2009 Cookbook Swap. It uses some of my favorite ingredients and I can not wait until late Spring when fresh, local asparagus is in season! A neighboring town, Hadley, Massachusetts is famous for its asparagus and I eat more than my fill every year!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb penne rigate or 1 lb rotini pasta
• 6 -8 ounces of fully cooked boneless chicken, seasoned to your own taste (Italian seasoning, salt, and garlic work well in this recipe and I use leftover roast chicken)
• 1 lb fresh asparagus
• 16 ounces fresh grape tomatoes
• 2/3 cup fresh basil, chopped
• 1/2 cup pitted coarsely chopped olive (kalamata or the olives of your choice)
• 1 cup crumbled feta or 1/2 cup shredded parmesan cheese

Italian Dressing

• 1/4 cup lemon juice
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Directions:

1. Bring 4 quarts of water to boil in a stockpot.
2. Cook pasta according to package directions until al dente.
3. Drain pasta and keep warm.
4. Wash asparagus and remove and discard tough ends.
5. Slice asparagus into one inch pieces.
6. Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
7. Drain well and reserve.
8. Chop chicken into one inch pieces.
9. Cut grape tomatoes in half.
10. Combine Italian dressing ingredients in a large bowl.
11. Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
12. Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
13. Serve pasta salad warm or at room temperature.

Reviews

[Kerfuffle-Upon-Wincle]

A very nice blend of flavors! This would make a HUGE amount as written ~ I used 1 pound of chicken, 8 ounces grape tomatoes, 1/2 pound pasta, and 1 pound oven roasted asparagus, with the basil, feta, and olives, as written ~ And, I'll be eating it for days! Made for my Preemie Orphanage Adoption Spring PAC 2011.