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The Talon House

Macaroni Jumble


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Macaroni Jumble

pasta, salads, cheese, chicken - breast, ham

2 cups macaroni

3 lettuce leaves; shredded

1 1/2 cups cubed smoked chicken or ham

1 cup cubed Cheddar cheese

1/2 each sweet red and green pepper; halved crosswise and thi


2 tablespoons (each) wine vinegar and olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

dash hot pepper sauce

1/3 cup chicken stock

1 tablespoon Dijon Mustard

2 green onions; chopped

In large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm. Drain, reserving a cupful of cooking liquid if called for. Rinse under cold running water; drain well. In large bowl, toss pasta with lettuce leaves, smoked chicken or ham, cheese, red and green pepper, wine vinegar and olive oil. Dressing: In small bowl, whisk together wine vinegar and olive oil, salt, pepper, hot pepper sauce, chicken stock; mustard and green onions until blended. Toss with salad to coat. Tip: If fresh herbs are unavailable, use 1/2 teaspoon dried of the specified herb plus 1/4 cup chopped fresh parsley.

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