Cooking Lesson #902: Chicken-Bacon Pasta Salad

…from the Perspectives’ Kitchen

How you doin’? It is 117⁰ F as I write this—another record breaking day in Las Vegas. I don’t want to go near the kitchen to cook anything. Pasta salads are the perfect food for hot summer days.
 
This recipe gives you a quick fix for lunches, dinners and picnics because it is chilled and full of rich, creamy flavors and hearty goodness. Keep my recipe on hand for a quick starter salad, or eat it all in one quiet, highly enjoyable family meal sitting.
 
Pasta salads are  popular dishes enjoyed all over the world, but have you ever wondered who invented it? The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. The concept of mixing cooked pasta with vegetables, meats and dressing is probably a relatively modern invention, and it is believed to have been popularized in the United States in the mid-20th century.
 
The exact inventor of pasta salad is unknown, but it is believed to have been a creation of Italian immigrants who brought their traditional pasta dishes to America and adapted them to suit local tastes. Italian cuisine is known for its emphasis on fresh vegetables, herbs and olive oil, making it the perfect foundation for a refreshing and flavorful pasta salad. Over time, these salads have  evolved to include a variety of ingredients, such as cheeses, olives, nuts, seeds and different shapes of pasta, making it a versatile and customizable meal option.
 
Prep time:  15 minutes
Cook time:  15 minutes
Chill time: 1 hour minimum
Yield:  6 servings
 
Ingredients 
1 pound penne pasta
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup Catalina or French dressing
2-1/2 cups diced cooked chicken
3/4 pound bacon, cooked, crisp and crumbled
1/2 cup diced Cheddar cheese
1/2 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of well-salted water to a boil.
2. Cook the pasta of choice according to package directions until al dente (about 12 to 15 minutes).
3. Cool the pasta in ice water to stop the cooking.
4. Drain, toss with the olive oil and set aside.
5. When the pasta is completely cool, toss with the mayonnaise, dressing, chicken, bacon, Cheddar and Parmesan cheese.
6. Chill for at least 1 hour before serving cold.
7. Plate up and serve.
8. Refrigerate any leftover salad for up to 3 days.

ChefSecret:  Substitute cooked shrimp for the chicken and pepper-jack cheese for the Cheddar for totally different flavors. Add some tomatoes or red or yellow bell pepper for a pop of color. 

Quip of the Day:  Q. What does penne pasta do at a concert?  A. It noodles along to the beat!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree #ChickenBaconPastaSalad #PastaSalad #Penne #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
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