
Ingredients:
Mini Pasta (I use farfalle)
boneless, skinless chicken - boiled & shredded (or cubed)
Red bell pepper - sliced or diced
cucumber - sliced or diced
black olives - sliced
fresh mozzarella cheese - cubed
fresh basil - chopped
salt to taste
balsamic vinaigrette dressing
After the chicken and pasta are thoroughly cooked and cooled, throw all ingredients into a mixing bowl, stir it up real good, and transfer to a nice serving dish.
Best served when chilled. Refrigerate for at least one hour before serving.
This recipe makes for a great meal, side item, quick snack, or party food.
Hope you enjoy this simple, yet delightful, summer meal :)
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