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Bow-Tie Pasta Salad with Chicken

 

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Bow-Tie Pasta Salad with Chicken
 

 

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Recipe

Bow-Tie Pasta Salad with Chicken

Times

  • Ready Time : 0 min

Servings

4 as an appetizer or 2 as a main course

Ingredients

  • ½ pound “Farfalle” (Bow-Tie) Italian pasta, like De Cecco or Barilla
  • ½ a roast chicken
  • 2 celery hearts
  • 1 pound potatoes
  • 3 tablespoons parve pesto*
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste

Directions

In a large pot of salted water, boil the potatoes until tender, drain well and allow to cool.

In the same pot, add more water and salt if necessary and bring to a boil again over high heat. Add the pasta and cook, stirring occasionally, according to the package instructions until “al dente”.

Drain, rinsing quickly under cold water, and allow to cool in a large bowl.

In the meantime, wash the celery hearts removing any damaged parts, and cut them into small sticks or dice.

Dice the potatoes, cut the chicken into small pieces, and add them to the pasta together with the celery.

Combine the parve pesto with the olive oil and the white vinegar, salt and pepper.

Pour this dressing onto the pasta salad and stir gently.

Refrigerate until about 10 minutes before serving.

(Note: for home-made parve pesto, go to http://www.joyofkosher.com/recipe/pesto-pasta-with-chicken/ )

Photo Credit:

Fuoco Variabile – Milan
fuocovariabile@gmail.com

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About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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