red, white, and blue pasta salad
This light and delicious "red, white, and blue" pasta salad which is perfect for the coming 4th of July picnic or meal is a breeze to assemble. I used store bought Italian dressing and canned white chicken breasts which I think is better than homemade because they're soft, juicy, and surprisingly flavorful. I love the crunch of the red peppers and the blueberries add a bit more sweetness to this refreshing pasta salad.
Red, White, and Blue Pasta Salad
1 pound cooked farfalle, cold or at room temperature
½ cup prepared Balsamic Italian dressing, plus more to taste
1 cup diced sweet red bell pepper
1 cup diced canned cooked chicken breast
1 cup diced or sliced celery
1 cup diced sharp Provolone
2 cups fresh blueberries
1 tablespoon chopped Italian parsley
salt to taste
crumbled fresh (salty) farmer's white cheese or blue cheese
- In a large bowl, toss all ingredients except salt and farmer's cheese. Taste and adjust dressing and salt. Chill in the refrigerator for at least 2 hours. Transfer into a serving bowl and garnish top with crumbled farmer's cheese before serving.
strawberry puree (with sugar), blueberry Jello,
fresh blueberries, and cream