Summer Pasta Salad
Yesterday was my husband's birthday. I offered to make him anything in the world for dinner. He chose this salad. It's quick and easy, so I was okay with that. I often make it without the chicken and cheese as a side salad, but otherwise, it is great as a main dish.
Yesterday was my husband's birthday. I offered to make him anything in the world for dinner. He chose this salad. It's quick and easy, so I was okay with that. I often make it without the chicken and cheese as a side salad, but otherwise, it is great as a main dish.
- Carbohydrate 61.1293236363636 g
- Cholesterol 64.128 mg
- Fat 31.2026227272727 g
- Fiber 7.86195002841949 g
- Protein 28.6688204545455 g
- Saturated Fat 9.74402440909091 g
- Serving Size 1 1 Serving (358g)
- Sodium 1357.57018181818 mg
- Sugar 53.2673736079442 g
- Trans Fat 3.80915490909091 g
- Calories 630 calories
Step-by-step
- Cook Pasta according to directions on box. Drain and let cool.
- In a large bowl, combine cooled chicken, tomato, cucumber, pasta and cheese.
- Top with dressing, parsley, salt and pepper
Making Use of What Remains
What happens to the half bottle of Italian dressing left sitting in the refrigerator door after assembly? Commercial vinaigrettes separate because oil and vinegar have different densities, so shake the bottle vigorously for fifteen seconds before pouring to emulsify the ingredients properly. When incorporating cooked chicken breast from a previous meal, shred the meat rather than cubing it if the pieces are dry, as smaller surface areas absorb dressing more evenly without releasing excess moisture into the bowl. Roma tomatoes contain fewer internal seed cavities than standard globe varieties, making them ideal for salads because they prevent the dressing from becoming watery during storage.
Determining Doneness Without Tools
Cooking penne pasta requires strict attention to texture rather than relying blindly on timer durations printed on cardboard boxes. Bite into a single piece of pasta at the eleven-minute mark; a chalky white center indicates the starch remains raw, while a completely uniform yellow hue means the noodles have absorbed too much water and will turn mushy. Pull the boiling pot from the heat precisely when the interior displays a razor-thin translucent ring surrounding a firm, resistant core. Strain the hot noodles immediately through a colander and rinse them under cold running water for thirty seconds to halt internal thermal carryover and wash away excess surface starch.
Storage and Second-Day Transformations
Prepared salads containing fresh dairy and cooked poultry demand careful temperature control to maintain safety and structural integrity over multiple days. Store the assembled mixture in an airtight glass container within the coldest zone of the refrigerator, typically the lower rear shelf, for up to forty-eight hours. Pasta naturally absorbs moisture while resting in cold environments, so keep the remaining dressing separate if planning to consume portions past the second day. Refresh chilled leftovers before serving by tossing in two tablespoons of fresh chopped parsley and a quarter teaspoon of coarse salt to revive flavors that dulled during refrigeration.
