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Chicken Pasta Salad Ingredients: 1 (12 ounce) package spiral pasta 1 to 1 1/2 pounds chicken tenders lemon pepper garlic powder 1 (4 ounce) package crumbled feta cheese 3 to 4 Roma tomatoes, quartered Italian dressing Directions: 1 In a large pot with boiling salted water cook pasta until al dente.

1/2 of a large cucumber (sliced thinly) 1 large tomato (diced) as much dried or fresh dill as you like 2-3 tablespoons vegan mayonnaise of choice 1 cup cooked bow-tie pasta (cooled) 3 small dill pickles (finely diced) a little bit of Tabasco 1 teaspoon garlic powder apple cider vinegar olive oil

Cook pasta according to package directions; rinse in cold water and drain well. In large bowl, combine pasta, pepperoncini, cheeses, bell pepper, tomatoes, onions, basil and marjoram; toss to mix. Set aside. In small bowl, blend olive oil, vinegar, garlic, salt and pepper flakes. Pour over pasta

Fill a large sauce pans with 2 quarts hot tap water. Cover and bring the water to a boil. While the water is heating trim the green beans and cut them in half, crosswise. When the water has come to a boil, add 1 tablespoon salt and the pasta. Stir well and cover. When the pasta returns to a boil,

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Recipe Index pasta Salad