Hot summer days need light and chilled pasta salads for dinner.
This one is perfect and the fun part is that the recipe came from a book. A fun and light read called Meet Your Baker by Portland author, Ellie Alexander.
Meet Your Baker is set in a bakeshop in Ashland, Oregon, home of the Oregon Shakespeare Festival. Juliet has a broken heart and arrives back in her hometown to help her mom out at the family bakeshop. Murder and mayhem take place. It's a super fun, light read that has some great recipe's in the back!
Summer Cilantro Pasta Salad sounded delicious so I whipped it up today. I modified it a bit and also used gluten-free noodles since gluten hates me. My version also has a couple of drops of certified pure therapeutic grade Dill essential oil in it. Yummy! Here is the recipe, the way I made it:
Summer Cilantro Pasta Salad
Ingredients:
2 tablespoons butter
1/4 Walla Walla Sweet Onion, minced
2 medium tomatoes, chopped to 1/2 inch dice
1-1/2 cups chicken broth
2 precooked chicken breasts, chopped
1 small bag frozen sweet corn
1/2 bunch of cilantro, chopped
2 tablespoons almond milk
1 box Barilla Gluten-free Penne Pasta
2 drops certified pure therapeutic grade Dill essential oil
Directions:
Cook pasta according to package directions.
Melt butter over medium heat in a large frying pan.
Saute' onions for 5 minutes or until translucent.
Add tomatoes and saute' another 5 minutes.
Add chicken broth. Bring to a boil.
When boiling, add corn and 1/2 the cilantro.
Reduce heat and simmer for 5 minutes.
Remove from heat.
Add Almond Milk and Dill essential oil.
Pour over prepared pasta.
Add chopped chicken and the rest of the cilantro.
Chill for at least an hour.
Serve and Smile.
Tastes best with good company and a bottle of wine.
Enjoy!
