This is truly a one-dish meal. Perfect for summer picnics, potlucks and church suppers or anytime you need a meal to make ahead. I invented this recipe a few summers back when deciding on a dish to take to a potluck. I was working hard to shed some new-baby pounds and wanted to bring a dish that I knew would be hardy, healthy and loaded with flavor - to keep me away from the inevitable potluck spread of high-fat dishes! It's my most-requested recipe from friends and the perfect meal to make and take. Enjoy!
serves8 - 10
prep time20 Min
cook time15 Min
penne pasta - i use "barilla pasta plus"
yellow pepper, cut into strips the size of the penne
cucumber, halved lengthwise,peeled, seeded and sliced to the size of the penne
grape tomatoes, halved
red onion, thinly sliced
chopped fresh cilantro
crumbled feta cheese
well-chopped baby spinach
4 to 6 oz
light caesar dressing (i use about 1/2 a bottle of ken's steakhouse iight ceasar
poached, cooled and shredded chicken breasts (optional)
How To Make
Cook the pasta in salted boiling water until al dente - firm to the bite. Drain, rinse lightly and cool by spreading out on a sheet pan.
While pasta is cooking, wash and cut the vegetables and cilantro, and place in a large mixing bowl. Stir to combine.
Add the cooled pasta and mix well. If you are using the chicken, add this as well.
Pour dressing over pasta mixture and stir well to combine. Remember you can always add more, but you can't take "too much" out! Add slowly and mix to make sure you don't over do it.
Refrigerate for 1 to 24 hours. Garnish with a little extra feta and cilantro sprinkled on top, if desired. Looks great in a clear trifle dish or a big white pasta bowl.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!