Tuesday, August 27, 2013

Corkscrew Pasta Salad

1 box tri-color corkscrew pasta
1 pint cherry tomatoes, halved
3 chicken breasts, baked and cubed
3/4 lb. cheddar cheese, cut into cubes
3 tbs red wine vinegar
1 tbs Italian seasonings
3 tbs olive oil
1/4 tsp garlic powder
8 oz. tomato sauce

Cook pasta, drain and cool.  Cook chicken and cube.  Cube cheese, slice tomatoes and mix all in a large bowl.  Mix remaining ingredients separately, then pour over salad.  Serve cold, perfect in the summer time.


From Sarah Cramer

No comments:

Post a Comment