Recipes are passed down through the generations. In my family, we don’t have secret recipes because we love to share. If we love it, we are absolutely sure others will love it too. I like to give family and friends handwritten copies of my favorite recipes. For me, handwritten recipes are special. I cherish my own recipe box where I can see my mom or grandma’s handwriting. Seeing their writing as I cook helps me connect with them even though I can no longer pick up the phone and call them.
Today I am sharing a recipe that is one of my daughter’s favorites. She called me today and asked for this recipe. Being newly married, she is slowly building her own recipe box. I have this recipe in handwritten form but for today I am sharing it with her (and you) on the web. The internet is so convenient.
Chicken Pasta Salad with Balsamic Vinaigrette
4 chicken breasts
1-2 Tablespoons Old Bay Seasoning
1 box rainbow rotini
1 green pepper 1 red pepper 1 yellow pepper
1 bunch green onions
1 tablespoon minced garlic
1/2 cup balsamic vinegar 1 cup olive oil 1 scant tablespoon salt
Place chicken breasts in dutch oven with enough water to cover. Sprinkle old bay seasoning in water (Old Bay Seasoning adds a punch of flavor). Bring to boil and reduce heat to simmer for 15 minutes or until chicken is cooked through. Remove chicken breasts from pan to cool, reserving water in pan in which to cook the pasta. Add water to the pan (enough to cook the pasta) and bring to a boil. Cook pasta according to package directions. Drain and cool.
Cube chicken, slice peppers and onions. Toss chicken, peppers, onion and garlic with pasta.
Whisk dressing ingredients together until fully blended. Pour over pasta. Mix to blend and serve immediately or refrigerate and serve.