Description
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Ingredients
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons white sugar
- 1 ½ tablespoons grated onion
- 1 ½ teaspoons seasoned salt
- 1 ½ teaspoons dried basil
- 2 ½ cups water
- 2 cubes chicken bouillon
- 4 skinless, boneless chicken breasts
- ¼ cup chopped onion
- 1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
- 1 (14 ounce) can plain artichoke hearts, quartered
- 1 pint cherry tomatoes
Instructions
- Whisk olive oil
- red wine vinegar
- lemon juice
- sugar
- grated onion
- seasoned salt
- and basil together in a bowl to make dressing. Transfer to the refrigerator.
- Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat
- stirring until bouillon cubes are dissolved
- about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center
- about 45 minutes.
- Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled
- 5 to 10 minutes. Chop coarsely.
- Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender
- about 6 minutes. Drain.
- Mix dressing
- chicken
- and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine
- 2 to 6 hours. Mix in tomatoes before serving.
Prep Time: 15 mins
Cook Time: 1 hr 1 min
Total Time: 3 hrs 21 mins
Servings: 6