Fallen Souffle

Today I had an office holiday potluck party and with all the craziness that is leading up to my sister’s graduation and…um…yeah Christmas….I haven’t had much time to cook. Weeks ago I told our office manager that I would bring something and ofcourse realized yesterday I needed to make something for today! Ugh…story of my life. So at 10:30 last night I’m boiling chicken and pasta for a pasta salad. I had hopes to make something hot but I don’t have the energy to lug a crockpot to work. So I went for a tasty pasta salad. My mom had been making the first pasta recipe for a while and then she lost the recipe on her computer somewhere and then she found it…two nights ago…so I knew I and to make it…it’s always a hit at potlucks.

I first tasted the second recipe a few months ago at a house warming party, the ingredients are so simple but it is sooooo good! I made it for another office party a while ago and it was very well received.

No pics unfortunately but the visual is nothing too impressive but the taste speaks for itself.

Chicken and Artichoke Pasta Salad

4-6 chicken breasts
2 chicken bouillon cubes
2-2 ½ cups water
¼ cup chopped onion
16 oz. vermicelli pasta
1- 14 oz. can plain artichoke hearts-halved
1 pint cherry tomatoes-halved

Dissolve bouillon cubes in water, simmer chicken and onion in bouillon until done, about 45 mins. Strain and reserve broth. Remove chicken, allow to cool and chop coarsely.

Break vermicelli pasta into 2 inch pieces. Add enough water to broth to cook pasta according to package directions.

DRESSING

1 ½ Tbsp. grated onion
1/3 cup oil
3 Tbsp. red wine vinegar
3 Tbsp. lemon juice
1 ½ tsp. sugar
1 ½ tsp. seasoned salt
1 ½ tsp. dried basil, crushed

Combine all ingredients and mix well.

When vermicelli is done, drain thoroughly and mix with chicken and dressing. Add artichoke hearts and toss.

Refrigerate at least 2 hours.

To serve, add tomatoes and toss.

Serves 6-8

Lemon Basil Pasta Salad
1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
8 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 teaspoons salt
Fresh basil leaves, for garnish

Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves

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This entry was posted on Wednesday, December 12th, 2007 at 1:03 pm and is filed under Lunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.