
Pasta or Rice Salad

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Cold leftover pasta is a perfect medium for other ingredients, such as leftover chicken or seafood. The sauce for the salad can be as simple as some extra virgin olive oil and a little vinegar, or it can be slightly richer and contain an egg yolk (turning it into a mayonnaise) or creme fraiche. Celery provides contrasting crunch, and capers deliver notes of bright savor and tang. Here's an example of what you can do, but the idea is to improvise rather than to follow a recipe exactly.
ingredients
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serves: 6
4 tomatoes
3 cups leftover cooked elbow (other small shape pasta, or cooked rice cool or at room temperature)
3 tablespoons capers
3 stalks celery (diced)
1 small red onion (minced)
2 cups cooked cubed or shredded chicken (or cubed seafood)
1/2 cup extra virgin olive oil
1/4 cup wine vinegar (or more to taste)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 452
- Total Fat: 28.7 g
- Saturated Fat: 5.4 g
- Trans Fat: 0 g
- Cholesterol: 58.3 mg
- Sodium: 221.9 mg
- Total Carbs: 27 g
- Dietary Fiber: 2.5 g
- Sugars: 3.1 g
- Protein: 20.3 g
preparation

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