Apparently my husband loves pasta salads – who knew. This is a new one for me but I can tell that it will soon be in heavy rotation. Easy and yummy, I hope you like it too. The below yields four three-cup servings at 476 calories per serving (as per My Fitness Pal). I modified the original a little and added chicken, as always. But this can easily be made vegetarian-friendly.
1/2lb frozen broccoli florets
1 cup diced cucumber
1/2 red pepper, finely diced
1/2 cup sliced black olives
1/3 cup diced onion
1lb chicken breasts
1/4 cup olive oil
1/2 cup mayonnaise
1/4 cup white wine (I used rose)
1/2 tsp salt
1/2 tsp pepper
Cook the pasta according to the directions on the package, making sure the water is salted. Just as the pasta is almost done, add the broccoli. Allow to cook for another 30 minutes. Drain the pasta and broccoli, rinse well with cold water to end the cooking process.
While the pasta is cooking, heat the olive oil in a pan and saute the chicken. Once it is cooked through, shred it and allow it to cool.
In a large bowl, stir together the mayonnaise, wine, salt and pepper. Add the pasta and broccoli stirring well to coat. Add the cucumber, pepper, onion and chicken. Stir again, mixing well.
The thing about pasta salad is that the flavor changes as it sits – so it’s best to taste for flavor after a few hours, rather than immediately after mixing everything together. Only then will you really know if you need more salt and/or pepper.
Enjoy with the remainder of the wine. We mustn’t let it go to waste!