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This is a great dinner to make in the summertime because it is cool and amazingly simple to make.
One night I grilled chicken and veggies for dinner (which I served with a side of Mediterranean Quinoa Salad) and then another night that week I used the leftover chicken and veggies to create this yummy pasta salad!
- 1 cup diced grilled chicken
- 2 cups diced grilled vegetables (before grilling, I marinated mine in olive oil, dried Italian herb blend, balsamic vin., salt, and pepper)
- ¾ cup diced cheese- I used Monterrey Jack since I'm pregnant but my favorite for this is Feta
- ½ box of bowtie pasta
- balsamic vinaigrette- it's best if you make your own (like the kind I made for my Mediterranean Quinoa Salad) but you can also used bottled
- roasted pine nuts
- chick peas
- fresh tomatos
- kalamata olives
- fresh herbs
- Cook and drain the pasta and mix all the ingredients in a large bowl. Add as much dressing as you like.
- You can serve it immediately or let it chill in the fridge first. It makes great leftovers too!
- Enjoy!
















This looks very delicious…..I will definitely have to try it soon!!!
Yum!!!! I’d love to see this recipe at my linky party, too! OneCreativeMommy.com. I’d love for you to visit and link up this idea and/or anything else you’d like to share.