The cold pasta salad with chicken and pitted green olives is a light and complete main course.
Cold pasta salads are a good solution for when you don’t have time to prepare at the last minute and need to have something ready to eat when you come back from work.
They are also useful for outdoor parties, buffets, finger food; just place the salad bowl in the middle of the table with disposable plates and cutlery so everyone can serve themselves as they please.
Personally, I also prepare cold pasta for the beach.
In the summer, it happens to go to the beach for consecutive days and you can’t always eat dry food as our body would suffer from it.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz pasta (orecchiette shape)
- 0.88 lbs chicken breast
- 4 tomatoes (red but not overly ripe)
- 1 oz green olives (pitted)
- to taste extra virgin olive oil
- to taste parsley (a bit also for garnish)
- to taste salt
- to taste black pepper (ground)
Tools
- Pot
- Bowl
Preparation
Cook the chicken for about twenty minutes in a pot with salted water and cut into cubes.
Combine in a bowl with diced tomatoes, pitted olives, and a bunch of fresh chopped parsley.
Then season with extra virgin olive oil, a sprinkle of pepper, lightly salt, and mix.
Boil the pasta in a pot of boiling water for twelve/thirteen minutes, drain and mix in the pot the good cold pasta salad with chicken and refrigerate to cool.
Serve the cold pasta salad with chicken on plates with fresh parsley and adding a drizzle of raw oil.
Cold pasta salad with chicken and pitted green olives
Advice:
This recipe is also good to eat warm, perhaps even more so.
Young children might enjoy it and be attracted to the green olives, which they generally love.
ALSO COME AND TAKE A PEEK AT THE PINTEREST BOARD THE RECOVERING COOK
ALSO COME AND TAKE A PEEK AT THE PINTEREST BOARD THE RECOVERING COOK
