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Beline Obeid

Pasta — the year 'round food

Summer is the right season for a chilled pasta dish. photo by Annie Rouleau-Scheriff.

August 14, 2014
Pasta is such the year round food. Hot in the cool months and chilled in the warm months. The "tip" I give out most to anyone who is too busy to plan a meal is to cook a pound of pasta once a week and you'll have the foundation for a meal.

This week I tossed my already cooked farfalle noodles with chicken, peas, hard cooked eggs and feta cheese.

Quick and delicious.

Chilled Mini Farfalle with Chicken, Peas and Feta

1 pound pasta, cooked al dente, cooled and chilled

4 cups cooked chicken (white and dark meat), shredded or cubed

6 hard cooked eggs, cubed to bite size pieces

2 cups frozen peas, thawed

1 cup chopped fresh parsley

1/2 cup diced red onion

olive oil and red wine vinegar to taste

1 1/2 cups crumbled feta cheese

salt and pepper to taste

fresh tomatoes for garnish

Place pasta in a very large bowl and add chicken, egg, peas, parsley and onion. Toss gently and thoroughly. Drizzle with olive oil and a bit of red wine vinegar. Toss and repeat three or four times until pasta is well coated. Toss in feta cheese. Taste and season with salt and pepper. Chill until ready to serve.

Garnish with fresh tomatoes (halved or chopped).

Take care when cooking and cooling your pasta. I stand guard, tossing the pasta often as it cools, with tiny drizzles of olive oil. Toss until completely cooled.

A rotisserie chicken from the market saved even more time.

This protein packed pasta will feed a crowd

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