Rotisserie Chicken Pasta Salad
A Rotisserie Chicken at the market
A can of artichoke hearts
Grape tomatoes
Whole grain pasta
Greek Olives (pitted)
Red Onion
Salt and Pepper
Mayo
Italian Dressing
Cook your pasta – al dente. Shread your chicken. Cut the artichoke hearts into smaller pieces from what they come in the jar or can. Slice the Red Onion. Cut olives in half (remember no seeds) Mix all ingredients. For the big bowl, I added two heaping tablespoons of mayo and about 1/4 cup of italian dressing. Mix. Chill. (recipe from Stories from My Day blog)
Have a wonderful 4th!!
Holly
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