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I woke up this morning to some rain/drizzle outside, in the middle of summer of all times. But don’t be fooled, I’ve known for the last week that there would be a chance of rain today. And I have been SO excited, and by excited I mean checking every day to make sure there is STILL a chance of rain, and being sad the few times it changed back to sunny. Lucky for me it only changed back to sunny TWICE! And now it’s raining (drizzling) [happy sigh..], and I’ll take it!
You may be wondering what all this hoopla over rain is for, but seriously, I love love looove summer rain you guys! Especially thunder and lightening. I don’t know what it is, maybe the warm weather finally yielding to some cooler weather or maybe it’s the sound of the rain outside..? The only sad thing is how LITTLE it is actually raining. But at this point I’ll take what I can get, because tomorrow is suppose to be sunny again. And don’t get me wrong, I love summertime, but throwing in an occasional thunderstorm, or in this case, a summer drizzle, is a welcomed relief to the heat and consistency of summer. Okay, enough of my musings. Let’s get to this recipe. 🙂
This is for all of you pasta lovers out there! This is a fabulous Summer or Fall salad to have around for lunch, snacks, or taking over to share with friends! One of the things that I love about this salad is how light it is. I’ve never been a big fan of thick dressings, and nice enough, this one consists of red wine vinegar, olive oil, and maple syrup, simple and healthy! And it’s versatile enough to make it just the way you like it! So throw in the bounty from your garden, and enjoy!
- 1 lb of pasta
- 1-2 chicken breasts, cooked and shredded or 1 can of (12.5 ounce) chicken
- 1 cucumber, peeled and diced (if using English cucumbers you don't need to peel)
- 15 cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1 green bell pepper, chopped (optional)
- 1/3 cup red onion, diced (optional)
- 1/2 cup olive oil
- 2/3 cup red wine vinegar
- 4 Tbsp pure maple syrup
- 2 cloves of garlic, pressed or minced
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1/4 tsp sea salt
- 1/8 tsp pepper
- Prepare pasta as instructed on package and run under cool water once it's done to cool it down. Shred Chicken (check out our crock-pot shredded chicken recipe), and chop vegetables while pasta is cooking.
- Whisk together all ingredients for the dressing in a separate bowl.
- Put the pasta and vegetables in a bowl and pour dressing over top. Gently mix until combined and the dressing is evening distributed.
- Serve immediately or refrigerate for later.
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