Thursday, July 5, 2012
It's been a long journey, but my son is now in remission from leukemia and we are verrrrrrry slowly getting back into a routine again.
And now onto the recipe:
While sitting in the hospital with my son over the last nearly 6 months, I would find myself daydreaming about new recipes I wanted to try when life was back to normal. Unfortunately after only rarely cooking for months on end, I feel out of practice and it's actually been a challenge for me to get back into menu planning/ daily meal making. Thank goodness for tasty and easy meals like this one to make the adjustment a little easier! Pasta salad with a Mexican zing may sound a little strange, but it came together well and I loved how the fresh flavors combined. It also makes for a great make-ahead meal, since the flavor seems to get better and better as it sits in the fridge.
Adapted slightly from The Bon Appetit Cookbook: Fast Easy Fresh
Click here for printable recipe.
Posted by Lara.
1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
In a large pot, cook pasta in boiling water, stirring occasionally.
Add shredded cheese just before serving.
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