Boasting a Mediterranean flavor, this colorful pasta salad with bright red tomatoes, cucumbers, and Kalamata olives will cool you off on a hot summer day. Serve the salad with fresh fruit to keep the meal cool and refreshing.
SERVES: 6 TO 8
INGREDIENTS:
- Cooked chicken, cut into bite-size pieces
- 4 celery stalks, finely chopped
- 3 large gala apples, cored and finely chopped
- 2 tablespoons finely chopped fresh chives
- 1 cup apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- ½ teaspoon dry mustard
- 1 teaspoon salt
- 6 drops of Tabasco or another hot sauce
- ⅓ cup canola oil
- 1 tablespoon poppy seeds
- 1 head bibb lettuce, separated into leaves
- 1 cup chopped walnuts, toasted for garnish
INSTRUCTIONS:
- In a large salad bowl,combine the chicken,pasta,tomatoes,cucumber,olives,onion,and feta,tossing to combine.
- In a small mixing bowl, whisk together the oils, vinegar, garlic, dill, sugar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve the salad cold or at room temperature. It can be covered and refrigerated for up to 8 hours.
- Take it out of the refrigerator 30 minutes before serving and retoss to blend.
NOTE:
- The reason for cooking the pasta 2 minutes short of al dente is that the acid in the dressing will soften the pasta
