john a
Executive Chef
Marinated a couple of boneless/skinless chicken breasts in Italian dressing, opened a can of Bush’s grilling beans, and modified Charface's No Leftover Pasta Salad.
A closer look.
PASTA SALAD
SERVES FOUR
Boil two cups Rotini pasta, rinse with cold water, bring to room temperature.
Squeeze one fresh lemon, mix thoroughly, refrigerate for one hour.
Add shredded carrots, chopped celery, rough chopped red onion, sliced\green olives, ½ chopped green pepper, ½ finely chopped jalapeno pepper, ground black pepper, and basil. No salt as it draws the moisture out of the vegetables, use it at the table.
Add a little more lemon juice and ¼ cup of Greek dressing, mix thoroughly, cover and refrigerate for a couple of hours. Add feta cheese when serving.
A closer look.
PASTA SALAD
SERVES FOUR
Boil two cups Rotini pasta, rinse with cold water, bring to room temperature.
Squeeze one fresh lemon, mix thoroughly, refrigerate for one hour.
Add shredded carrots, chopped celery, rough chopped red onion, sliced\green olives, ½ chopped green pepper, ½ finely chopped jalapeno pepper, ground black pepper, and basil. No salt as it draws the moisture out of the vegetables, use it at the table.
Add a little more lemon juice and ¼ cup of Greek dressing, mix thoroughly, cover and refrigerate for a couple of hours. Add feta cheese when serving.