Tuesday Trivia on the Farm

I hope you all enjoyed the long weekend and the kick-off to the summer season.  And I hope you all remembered to bow your heads in gratitude for those who sacrificed their lives for our freedoms and safety.  It is because of our heroes that we have the opportunity to freely celebrate our blessings that we enjoy.

I'm sharing a new pasta salad recipe with you today that is going to be perfect for those hot summer evenings that we will be enjoying soon........

We spent the weekend with family and friends.  It is so nice now that we are all fully vaccinated and can once again gather in whatever manner we wish.  It really hit home how we took the freedoms we enjoy for granted....perfect Memorial remembrance.

When we weren't enjoying our time with family and friends, Frank was slaving away doing the electrical in the master bath remodel.  Our contractors are back today and will start putting up the dry wall and our cabinet guy will be out to double check measurements for the vanity and bookcases.  I have to take the Teen to the oral surgeon this morning...her wisdom teeth are causing her a lot of pain.  

Tomorrow we hope to hit the granite store to pick out the countertops for the bathroom and the tile store to pick up the tile that we chose for our shower.  Hoping the tile guy is available as soon as the wall guy is finished.

That's about it for Life on the Farm for the rest of this week.  Here on the blog this week I am sharing a great BBQ Deviled Egg recipe, a wine tasting and a movie review with a recipe included. Stay tuned....hope to see you tomorrow.

Salads, Main Courses, Chicken, Pasta

Main Course Salads

Italian American

Yield: 6 servings

Author: Wendy Klik

Chicken Caesar Pasta Salad

A perfect way to use leftover chicken, this pasta salad combines all the flavors of a Caesar Salad with pasta for a filling Main Dish on those hot summer days.

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

• 1/2 c. buttermilk
• 1/4 c. plain greek yogurt
• 3 T. olive oil
• 2 T. lemon juice
• 2 t. dijon mustard
• 1 1/2 t. anchovy paste
• 2 cloves garlic
• 1/2 c. grated Parmesan
• salt and pepper, to taste
• 8 oz. penne pasta
• 2-3 c. shredded white meat chicken
• 1 pint cherry tomatoes, halved
• 1 head romaine lettuce, washed and chopped

Instructions

1. Place the buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic and parmesan cheese in a blender or food processor and puree until smooth.  Set aside.
2. Cook pasta according to package directions. Reserve 1 c. of the pasta water and drain.  Rinse to cool and drain again.  Place the chicken, pasta and tomatoes in a large bowl.  Season to taste with salt and pepper.  Stir in the buttermilk dressing and 1/4 cup of the pasta water and toss to coat.  Add more water, a little at a time if needed for desired consistency.  Cover and chill for at least 30 minutes or up to 2 days.
3. Just before serving, add the lettuce tossing to coat.  

Notes:

Adapted from a recipe found in Eating Well.

Nutrition Facts

Calories

354.45

Fat (grams)

18.61

Sat. Fat (grams)

5.32

Carbs (grams)

20.15

Fiber (grams)

3.61

Net carbs

16.54

Sugar (grams)

4.15

Protein (grams)

26.78

Sodium (milligrams)

410.20

Cholesterol (grams)

72.73

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Parmesan Chicken Salad

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