Recipe of the Week: Chicken-Pasta Salad

The following recipe for Chicken-Pasta Salad is from SurvivalBlog reader Joanna E.

Ingredients

• 3 cups cooked, cubed chicken
• 16 ounces pasta  (I usually use farfale or rotini.)
• 1 pound asparagus or green beans
• 3⁄4 teaspoons kosher salt
• 1⁄4 cup finely chopped red onion
• 1 red bell pepper
• 1 pint cherry or grape tomatoes
• 4 ounces ounces mozzarella pearls
• 1⁄4 cup cup olive oil
• 2 cloves garlic minced
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon red pepper flakes
• 1⁄3 cup chopped fresh basil

Directions

1. Cook and cube (or shred) the chicken.  This can be leftover chicken from the previous night’s dinner.)
2. Prepare an ice bath and set it near the stove. Bring a large pot of salted water to a boil, then add the asparagus. Cook until the asparagus is crisp-tender and bright green, about 2 to 3 minutes (green beans may need a minute longer). With a slotted spoon, transfer the asparagus to the ice bath to stop its cooking (do not drain the boiling liquid). Let the asparagus cool for 2 to 3 minutes, then with the slotted spoon, transfer it to towels and pat dry.
3. Return the water to a boil and add the pasta. Cook until al dente according to package instructions. Drain into a colander, then rinse with cool water to stop the cooking. Shake the colander several times, then set the colander on towels or a plate and allow the water to continue to drain. You can also set it in the sink to drain.
4. In a very large bowl, place the onion. Add the 2 tablespoons of the vinegar. Add the asparagus, bell pepper, artichokes, tomatoes, mozzarella pearls, and chicken.  (There is no need to stir again just yet.)
5. In a small bowl or liquid measuring cup with a spout, briskly whisk together the oil, mustard, garlic, oregano, black pepper, red pepper flakes, 3/4 teaspoon salt, and the remaining 2 tablespoons vinegar until the ingredients all come together into a smooth dressing.
6. Shake the pasta in the colander once more to remove any remaining water, then add it to the bowl with the vegetable mixture.
7. Pour in about 2/3 of the dressing, then stir to coat.
8. Stir in the basil.
9. Taste, and then add additional dressing, and season with additional salt, pepper, or red pepper flakes, if desired.

SERVING

Serve immediately, or refrigerate until ready to serve.

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