Italian Pasta Salad

This recipe was developed by Jeanne during her food limitations of fat.

Quantities for ingredients depend on how much pasta is cooked and what balance you want for the salad. For future consideration: nuts (sunflowers?), green peppers, fresh mozzarella pearls.

INGREDIENTS

Fusilli pasta

Cherry tomatoes

Artichoke hearts, canned (not in oil)

Cucumbers or other crunchy vegetable

Pulled chicken

Italian dressing

INSTRUCTIONS

1. Boil water. Salt the water and add pasta, cooking for 10 minutes.

2. While the pasta is cooking prepare an ice bath to stop the pasta from cooking and to cool it down for the salad.

3. Add seasoning and dressing to the chicken to marinate.

3. Chop the tomatoes in half or quarter, depending on the size. Drain the artichoke hearts and cut in half or quarters. Partially peel the cucumbers in thick slices and quarter. Season well (I use Livia's Salt, Pepper, Garlic seasoning).

4. When the pasta is done, drain it and place in the ice bath. Remove the ice once the pasta is cooled, and drain well. Place in a bowl about twice the capacity the pasta needs.

5. Add the seasoned veggies and chicken to the pasta. Add the dressing to taste. Season to taste.