Bow-Tie Pasta Salad


I don’t know about you, but I sometimes don’t know what to serve for a side dish. Main dishes are no problem. Desserts are, of course, no problem. It is the side dishes that always stump me. You know what else stumps me? How the cashiers at the grocery store memorize all of those produce codes. Or why sandwich meat is round and bread is square. Or why people say “slept like a baby” when babies wake up every two hours. These are good questions. Another question I heard recently: why do people pay to go up a tall building and then pay to look through the binoculars at things on the ground? Good questions indeed. Thank goodness we have an answer to the what-are-we-having-tonight-for-a-side-dish question. This would, in fact, make a great light meal too. But if you live at my house where there are big tall hungry men, then you probably won’t see this starring as a main dish in the dinner show.


8 oz. uncooked farfalle (bow-tie pasta)

2 c chicken, cooked and cut in chunks

1 can olives, sliced

1 cucumber, diced

1/4 red pepper, diced very fine

1 c mayonnaise

1 t Salad Supreme seasoning

1/2 c grated parmesan cheese

salt and pepper to taste


Cook pasta according to package directions (if package directions say to cook al dente, cook for an additional 4-5 minutes, until pasta is soft). Drain. Cool to room temperature. Stir in chicken, olives, cucumbers, and red peppers. Mix salad seasoning, parmesan cheese, mayonnaise and salt and pepper in separate bowl. Add to pasta salad and mix well. Refrigerate 2-3 hours or until chilled. Serve cold.

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