The Times - Serving Waitsburg, Dayton and the Touchet Valley

Those who love rhubarb may have hoped for another recipe, while those who don't care for it, are glad not to see another one!

I didn't get a chance to try this one, but it's on my list. Salads are so versatile in that you can choose what goes into them or out of them. I thought this would make a great lunch and/or dinner for the warm weather. I will serve it with a chopped lettuce bed and fresh bread for a dinner option.

INGREDIENTS:

8 oz corkscrew shaped paste 1 c. cubed Muenster cheese

¾ c. Italian style salad dressing 1 c. chopped celery

¼ c. mayonnaise 1 c. chopped green bell pepper

1 c. chopped cooked chicken 8 oz cherry tomatoes, halved

12 slices crispy bacon, crumbled 1 avocado, peeled, pitted & chopped

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through, but firm to the bite, 10-12 minutes. Drain and rinse under cold water.

Whisk Italian style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

MY NOTES:

Most of us know that it is important that, for salad making, one needs to set the pasta in cold water to cool down and rinse well, or it will continue to cook, and you may have mushy pasta.

For me, I will substitute the green bell pepper for the sweet red peppers. I will change the cheese also, and leave some bacon to sprinkle on top. I will add peas and maybe chopped carrots. The possibilities are endless, but I thought it sounded like a good combination. We often will buy a cooked rotisserie chicken.

ENJOY!