Sometimes half the battle of making a meal is having the right ingredients on hand. Like, all sorts of unused fixings from my recent pizza spree. (Plus pasta!)
Especially when it’s 90 degrees outside and you are in the middle of yet another massive cooking spree preparing 3 or 4 other recipes back-to-back-to-back. And the kids are running in and out of the kitchen with their friends, shouting, laughing, fighting with each other, asking for a band-aid, claiming that the duck laying her eggs in the garden outside just bit them. Then forgetting about that and hungrily poking around in the fridge and freezer, pulling out all of the kitchen drawers, looking around for the ice cream scoop.
Yeah. Sometimes simple is best.
- 8 oz. farfalle pasta, cooked until al dente (about 11 minutes)
- 2 cups chopped chicken breasts
- 2 cups fresh spinach leaves
- 1½ cups halved cherry tomatoes
- 1 cup chopped artichoke hearts
- ½ cup quartered kalamata olives
- ½ cup thinly sliced red onion
- ½ cup crumbled goat cheese
- ½ cup Greek vinaigrette (store-bought, or made w/ 1 T. Greek seasoning, 1 T. water, 2 T. olive oil, 2 T. vegetable oil and 3 T. red wine vinegar)
- Combine the first six ingredients (through red onion) in a large bowl.
- Pour salad dressing over mixture and toss gently. Add salt and pepper to taste.
- Refrigerate to chill. Or not.
- Top each serving with crumbled goat cheese.
What’s your favorite quickie salad to make?