In May I posted a recipe called Grilled Chicken Salad with Herbed Tomato Vinaigrette which was absolutely fabulous. However, I’m not one to drown my salads, I just like to add a bit of flavor with my dressings, so I have plenty of leftover vinaigrette. So, I used it to make this wonderful pasta salad.
- chopped green onion
- diced radishes
- chopped broccoli florets
- diced cheese some sort of soft white
- 1/2 – 3/4 lm cooked and drained mini Farfelle pasta
- fresh ground pepper and salt to taste
- Combine everything in a large bowl and mix well.
- Allow to chill in the refrigerator for several hours before serving, stirring twice while chilling to distribute flavors.
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