This Italian pasta salad makes a terrific lunch or supper for four...on the table in 25 minutes!
cup uncooked orzo or rosamarina pasta (about 3.5 oz)
pint (2 cups) cherry or grape tomatoes, cut in half
cloves garlic, finely chopped
cup olive oil
tablespoons white wine vinegar
tablespoons chopped fresh basil, oregano, marjoram or thyme leaves (or a combination)
cups cut-up cooked chicken
cup small fresh mozzarella cheese balls (about 6 oz)
large leaves butter lettuce
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.
This salad is delicious served at room temperature or chilled.
This recipe can easily be doubled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.