I got this recipe from my sister-in-law a few years ago and it is one of our favorites in the spring & summer months! So easy, great for leftovers, can be made vegetarian, and used as a main dish (with the chicken) or as a side dish.
1 lb. box of bowtie pasta, cooked according to directions
4 oz package crumbled feta cheese
1 medium/large green bell pepper, chopped finely
1 pint grape tomatoes, quartered
olive oil (start with approx a 1/4 cup and then add more to your taste)
balsamic vinegar (start with approx a 1/8-1/4 cup and then add more to your taste)
chopped grilled chicken (optional)
Toss everything together in a large bowl and refrigerate in a tupperware container. Sometimes, I toss with extra olive oil and balsamic vinegar the next day to moisten the salad up before eating the leftovers.
Enjoy!
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