- 4 as an appetizer or 2 as a main course ServingsServings
- ½ pound “Farfalle” (Bow-Tie) Italian pasta, like De Cecco or Barilla
- ½ a roast chicken
- 2 celery hearts
- 1 pound potatoes
- 3 tablespoon parve pesto*
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
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/ )
Fuoco Variabile - Milan