Recipe of the Week: Chicken-Pasta Salad
The following recipe for Chicken-Pasta Salad is from SurvivalBlog reader Joanna E. Ingredients 3 cups cooked, cubed chicken 16 ounces pasta (I usually use farfale or rotini.) 1 pound asparagus or green beans 3⁄4 teaspoons kosher salt 1⁄4 cup finely chopped red onion 1 red bell pepper 1 pint cherry or grape tomatoes 4 ounces ounces mozzarella pearls 1⁄4 cup cup olive oil 2 cloves garlic minced 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon dried oregano 1⁄4 teaspoon ground black pepper 1⁄8 teaspoon red pepper flakes 1⁄3 cup chopped fresh basil Directions Cook and cube (or shred) the chicken. This can …