Serves: 6 to 8
Warning: This salad is highly addictive!
1 lb box rotelle or rotini pasta, uncooked
1/4 cup olive oil
1/3 cup balsamic vinegar
1/2 cup fresh basil, sliced (stack leaves, roll up, and slice diagonally)
Add at least 5 of these:
1 can olives, drained
1 pkg grape tomatoes
1 green bell pepper, cut in 1" pieces
1/2 cup dried cranberries
2 cups cooked chicken
1 can kidney beans, drained and rinsed
1 jar artichoke hearts, drained
1 jar marinated sliced mushrooms, drained
1 jar roasted red peppers, drained and sliced
8 oz. mozzarella, cubed
1/2 cup real bacon bits or cooked, crumbled bacon
2 to 3 green onions, sliced diagonally (white and green parts)
Prepare pasta according to package directions; drain and rinse in colander until cold. Drain well.
Meanwhile, prepare all other ingredients and add to a large bowl. Add drained pasta and gently toss.
Variation: Substitute leaf lettuce for the pasta to make a delicious tossed salad.
I used all of the ingredients, except the green onions, and it was delicious. The cranberries add a nice texture and flavor, so don't be tempted to leave them out if you have them. When I make this again, I will use either the beans or the chicken (most likely the beans because they look nicer and taste great in here!)
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