Another easy meal for me is pasta salad. Hubs and the boys love this, so I thought I would share it with you too. Yesterday it was 90+ degrees out, and I didn’t feel like going to too much bother making a meal. Instead, a fried chicken breast and cold pasta salad was on the menu. I fried 3 chicken breasts, one of which went into the salad and the other two were for us.
I have used LeCreuset cast iron enamelware for a few years now, and I love it. But, my mother sent me home with one of her cast iron skillets a while back, and I’m totally sold. Since the mid ’90′s I’ve used stainless steel, and I really thought I had the best of the best…. Which, it is excellent cook ware, but for the price, easy clean-up, and the way cast iron cooks your food, I’m packing up the stainless steel!
Anyway, on with the pasta salad recipe!
- Half box large creamette rings- boiled until Al dente
- 1 can of peas
- *4 green onions chopped or 1/2 onion diced
- 1 teaspoon Beau Monde
- 1 chicken breast cooked to your liking and shredded (I also use shrimp and tuna depending on mood)
- Miracle Whip (I use about 3 good scoops with a serving spoon to start)
- Salt and pepper to taste
Once your noodles are cooked, set aside to cool down. In a mixing bowl, mix your miracle whip, Beau Monde, shredded chicken and green onions together so they are completely mixed.
Add mixture to your cooled noodles, and once mixed add your peas. At this point you should be able to tell if you need more miracle whip… I usually hold off until the whole salad has had time to sit in the fridge, because the noodles are going to soak up some of your mixture. This way you don’t end up with over kill!
*I use to use regular onions and you can too, but both my mom and I agree you get too much of a bitter taste. Using the green onions seems to fix this.