Italian Pasta Salad
Italian Fried Chicken Pasta Salad

You won't believe how easy this is, and how delicious. Think of it when
you have leftover meat or poultry, especially after Thanksgiving.

Italian Pasta Salad

1/4 cup olive oil
3 tablespoons red wine or balsamic vinegar
1 teaspoon salt
1/2 teaspoon basil
a few drops hot pepper sauce
1 clove garlic, minced
6 ounces linguini broken into thirds, cooked al dente, rinsed in cold
water
2 cups cooked roast beef, chicken, turkey, etc. cut in strips
1 cup thinly sliced celery
3 medium tomatoes, peeled, seeded and coarsely chopped
1 large cucumber, cut in half lengthwise and thinly sliced
5 ounces fresh mushrooms, thinly sliced
In a jar with tight fitting lid, combine oil, vinegar, salt, basil, hot
pepper sauce, and garlic. Shake well to blend.
Combine linguini with remaining ingredients.

Pour dressing over salad; toss gently.
Cover and refrigerate overnight to blend flavors.



I created this recipe several years ago as a simple-to-prepare
Italian-style main dish or side salad. The colors make it very appealing,
and the flavors are an excellent combination.

Italian Fried Chicken Pasta Salad

1 pound tri-colored rotini pasta, cooked according to package directions,
drained, rinsed in cold water and drained again
2 ounces pepperoni, minced
3 anchovies, minced (optional)
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup diced red onion
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 scallions, chopped (both white and green parts)
1 cup prepared Italian salad dressing
1/2 cup flour
1/2 teaspoon seasoned salt
4 boneless, skinless, chicken breast halves
2 eggs, beaten lightly with 1 tablespoon water
3/4 cup Italian seasoned bread crumbs
2 tablespoons oil

Place pasta in in large mixing bowl. Add pepperoni, anchovies, red pepper,
celery, red onion, sun-dried tomatoes and scallions, tossing to distribute
evenly. Pour Italian dressing over and toss again to coat all
ingredients. Cover and refrigerate several hours or overnight. Combine
flour and seasoned salt in plastic bag. Pound chicken to half-inch thick.
Dredge in flour-salt mixture, shaking off excess. Dip in beaten eggs,
allowing excess to drip off. Coat with bread crumbs. Heat oil in large
frying pan. Fry chicken in oil till golden brown on both sides and
thoroughly cooked inside. (Cut to test that no pinkness remains.) Remove
to cutting board. Slice chicken into 2" strips. (If transporting to
another location, wrap in foil to keep warm.) When ready to serve,
sprinkle the fresh oregano over the salad and toss. Top with warm chicken
strips.

Serves 8-10.

Mimi Hiller
www.CookbooksPlus.com

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