Meals could get very interesting at the Pletcher house over the next two weeks! We are moving to a new house and I really want to try and use as many ingredients in my fridge, freezer and pantry as possible before moving. So….ta-dah!! Here’s my first concoction!
Ingredients:
- 1 1/2 cups elbow macaroni
- 2 cups cooked chicken breast, diced
- 1/4 cup pepperoni, slices halved
- 1/4 cup chopped red onion
- 1/4 cup black olives, sliced
- 1/3 of an English cucumber, diced
- 2 oz jarred, chopped pimento
- 3 oz crumbled feta
- Handful fresh parsley, chopped
- 1/4 cup red wine vinegar
- 2 Tbsp olive oil
- Salt and pepper
Directions:
1. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
2. Add the chicken, cucumber, olives, peppers, pepperoni, onions, pimento and parsley. Season with salt, pepper and vinegar, toss well to combine.
3. Taste and adjust the seasoning. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
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