I took this salad boating with us today! We had a delicious lunch on the water! It has a little bit of everything, carbs, protein, veggies and cheese.
Grill or broil 2 chicken breasts
1 - 12 oz. box of rainbow corkscrew pasta
10 baby carrots (thinly sliced)
1/2 a red bell pepper (thinly sliced)
1/2 a green bell pepper (thinly sliced)
1/3 cup red onion (thinly sliced)
1 - 3.8 oz. can of sliced olives (drained)
4 oz. of garlic & herb feta cheese (crumbled)
1 tsp ground black pepper
1/3 to 1/2 cup of your favorite Italian salad dressing (I use use Ken's or Bernstein's)
Cook, cool and slice up chicken. Make pasta according to the box, then rinse it and let it cool completely. Mix together all the ingredients. If you make it the night before serving (which I recommend), you may need to add a little more dressing the next day. Use enough dressing to coat everything but not drown it. Make sure this salad is cool and then serve.