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
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