need help with recipe measurements (non cook here)

[novicecrafter]

Hello,

I am trying to recreate a delicious pasta salad I have on a semi regular basis. I was able to get ahold of a ingredient list but I cannot find the actual recipe online. I do not know how to cook (but am trying to learn) so even though it may be a common sense thing I cant figure out the actual measurements of each ingredient. I am also trying to figure out how to cook the chicken- boiled, baked?

(served cold)

penne Pasta
Chicken
Pesto sauce
balsalmic vinager
lemon juice
dijon mustard
tomatoes
red onion

* pineaple juice was included as well but I couldnt find it at the store
**I am considering adding spinach

Thank you in advance=)

[NOCHEF&JUSTLOVESFOOD.YUM]

How about this one? Pesto can always be added during service:





Penne With Tomato And Balsamic Vinegar Sauce



Serves/Makes: 5

Ingredients:

2 tablespoons Olive oil
1 small Onion; thinly sliced
1 clove Garlic; minced
28 ounces Canned tomatoes; partially drained
2 tablespoons Italian parsley; chopped
1 pound Pasta; penne
3 tablespoons Butter; melted
3 tablespoons Balsamic vinegar
3 tablespoons Parmesan cheese




Directions:
In a saucepan, saute onion in olive oil over medium-high heat until soft. Add garlic and saute another minute.

Add tomatoes and parsley, cook for 10 minutes, breaking up tomatoes. Add salt and pepper to taste.

Meanwhile, cook penne until al dente. Drain. In large bowl, toss penne with saute. In a large frying pan, toss pasta with butter. Add balsamic vinegar, and toss again. Add tomato sauce and parmesan cheese and toss, and serve immediately.

[Semigourmet]

I would say to season and cook the chicken the way you most like it. but don't bread it. here is a seasoning blend that is really good on chicken. I would use it sparingly on the chicken you want to use for other dishes such as this salald

Roasted Chicken Rub (this is great on beer can chicken)

Sister Mary’s – Recipes

Makes about ½ cup




Ingredients

1 ½ tablespoons kosher salt (crushed in mortor and pestle), or sea salt
¾ tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
½ teaspoon cayenne
1 ½ teaspoons ground sage
¾ teaspoon ground thyme




Directions

1. Mix all ingredients well in a bowl. Run through a spice grinder and, store in an airtight container.

[Semigourmet]

here is a tasty pasta salad recipe

Delmonte – Simple Meals & More

Servings 4 Page 15



Ingredients

6 ounces (2 cups) dried rotini or bow tie pasta
2 boneless skinless chicken breast halves, cut into strips
1 cup sliced green yellow sweet pepper
½ of a medium onion, thinly sliced
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano
1 can (2 ½ ounces) sliced black olives, drained




Directions

1. Cook the pasta according to package directions; drain.
2. Meanwhile, season chicken with garlic powder, salt and pepper.
3. Cook chicken, sweet pepper and onion in oil in large skillet over medium high heat 5 minutes or until chicken is no longer pink. Add undrained tomatoes; simmer, uncovered, 5 minutes or until slightly thickened. Add olives, if desired.
4. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.


Notes
http://i162.photobucket.com/albums/t261/MFrazier00/ChickenPastaPrimaveraDelMonteSimple.jpg

[Semigourmet]

Antipasto Pasta Salad (haven't tried this one yet)

Betty Crocker - New Salads & Sandwiches

Servings 8 Page 34




Ingredients

1 package (16 oz.) farfalle (bow tie) pasta
¼ pound salami, diced
1 small bell pepper, cut into 1 ½” strips
1 jar (7 oz.) roasted red bell peppers, drained and cut into ¼” strips
1 can (6 oz.) pitted large ripe olives, drained
½ cup chopped drained pepperoncini peppers
½ cup freshly shredded Parmesan cheese
½ cup Italian dressing
2 tablespoons chopped sun dried tomatoes in oil, drained




Directions

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. Place pasta and remaining ingredients in large bowl; toss gently.



Calories 385 Fat 16g Sodium 820mg Carbs. 49g Fiber 3g Sugars g

Notes

http://i162.photobucket.com/albums/t261/MFrazier00/AntipastoPastaSaladBettyCrockerNewS.jpg

[Semigourmet]

Garden Pasta Salad

Kraft - All time Favorite Summer Recipes

Servings 8 Page 9




Ingredients

3 cups rotini pasta, cooked, drained
2 cups broccoli flowerets
½ cup grated Parmesan Cheese
½ cup each chopped red pepper, green pepper and slivered onions
1 cup Italian or Caesar dressing




Directions

1. Toss all ingredients in large bowl. Refrigerate.



Notes

http://i162.photobucket.com/albums/t261/MFrazier00/GardenPastaSaladKraftAllTimeFavorit.jpg

[Semigourmet]

Greek Pasta Salad with Feta and Chicken


12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

Cook pasta according to package directions.
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.

Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

[Semigourmet]

Marinated Pasta Salad

Cooking Light – Light and Easy Cookbook

Servings 4 Page 198




Ingredients

3 ounces bow tie pasta, uncooked
1 cup chopped tomato
1 small onion, cut in half vertically and thinly sliced
3 tablespoons small ripe olives, halved
1 tablespoon chopped fresh parsley
1 tablespoon white wine vinegar
2 teaspoons olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon salt



Directions

1. Cook pasta according to package directions, omitting salt and fat. Rinse with cold water, and drain well.

2. Combine pasta and remaining ingredients in a medium bowl; toss gently. Cover and chill at least 1 hour.



Calories 80 Fat 3.4g Sodium 215g Carbohydrates 11.3g Fiber 1.8g
Sugars g Cholesterol 0mg Calcium 24mg Protein 1.9g Iron 1.1mg

Notes

[Semigourmet]

Springtime Pasta Salad

1,000 Low Fat Recipes – Cookbook

Servings 4 Page 887



Ingredients

1 ½ cups uncooked pasta, preferably a short stubby type
10 asparagus spears, cut into 1 inch pieces
2/3 cup peas
½ cup thinly sliced red onions, cut into 1 inch pieces
½ red bell pepper, julienned into 1 inch strips
2 tablespoons red wine vinegar
½ tablespoon balsamic vinegar
2 tablespoons Garlic Oil (in Salad Dressings)
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried basil
½ teaspoon dried marjoram
2 tablespoons minced fresh parsley



Directions

1. Cook the pasta, drain, immerse in cold water, and drain again.

2. Steam the asparagus until it turns a brighter shade of green and is tender but not soft. Cook the peas in the same manner, but not at the same time as the asparagus, since they take less time to cook. Once steamed, immerse the vegetables in cold water to prevent them from over cooking. Drain.

3. Toss together the asparagus, peas, pasta, onions, and bell pepper.

4. Whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables and toss to coat.




Calories 250 Fat 8g Sodium 279g Carbs 38g Fiber 4g Sugars g
Cholesterol mg Calcium mg Protein 8g Iron mg
Notes