 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
The Balsamic Vinaigrette adds a nice zing to this collection of leftovers and pasta. The dish can be served hot or refrigerated and served as a cold salad Ingredients:
1/2 cup cooked chicken breast (diced) |
1 cup dry pasta |
1/4 cup balsamic vinaigrette |
2 tablespoons black olives (pitted and diced) |
1/2 cup diced tomato (canned is just fine) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
Directions:
1. Cook the pasta according to directions (about 8 minutes) and drain.
2. Put the vinaigrette into the bottom of a serving dish, add the remaining ingredients, except the olive oil and toss to coat.
3. Splash the olive oil on last and either serve warm OR refrigerate immediately.
|
|