Grilled Chicken and Pasta Salad. Nom nom nom.

1.  I have been feeling under the weather lately; I’ll write about that tomorrow (when I’m hopefully feeling better).

2.  There is a commercial on tv for iced tea and iced coffee at Dunkin Donuts.  I know I already said about how much I enjoy coffee, but dang some iced tea sounds pretty fantastic right now.

3.  I was so freaking hungry today when I woke up.

There are a few things to know about me:

a.) I am not a morning person.
b.) I am not a breakfast person.
c.) It takes me a while in the morning to work up an appetite.

When I woke up, my first thought was how hungry I was.  I was hungry for one of those huge breakfasts you get at a diner after a night of drinking, or the breakfasts you get at a chain restaurant when you are on a family road trip.  The bacon, the eggs (over easy), the toast (wheat and butter), hash browns, and about two bites of pancakes (because I think I’m the only person in the world who finds pancakes to be incredibly filling).

But let’s face it–I’m single, jobless, and a little blah feeling.  Am I going to make a huge ass breakfast?  No way.

I found some hot dogs in the fridge.  Boo ya.  I was frying them up, and my phone rang.  It was my brother.

Me:  Hello?
Him:  Hey, do we have any chicken in the freezer?  I am so freaking hungry I can’t help but think about dinner.
Me:  You’re such a fattie.  Yes, I found some.
Him:  What are you up to?
Me:  Making hot dogs, because I’m starving.

That is why we are pretty decent roommates 🙂

We ended up grilling the chicken breasts (and thus subjecting ourselves to our bizarre neighbours), as well as some zucchini and corn on the cob.  Mmmm.

We added the chicken to a pasta salad we made–pasta, Italian dressing, the packet of dry Italian dressing seasonings (um, what’s it called?  Good

Chicken Pasta Salad

Chicken Pasta Salad and Grilled Zucchini. I really should use my camera instead of taking pics with my phone. Oh wells.

Seasonings? I don’t even know), a cut up tomato, and an olive medley–kalamata, feta-stuffed, bleu cheese stuffed, and garlic stuffed).

Results?  Quite awesome!  We made tons of it, so I’m looking forward to lunch leftovers tomorrow.  When we make our normal pasta salad (like the type you have at a picnic), we add a lot more veggies.  But we decided to go a bit easier today for our entree.

I’ll make this a bit easier–

Ingredient list:

1.  Pasta.  We used what we had laying around the house, which happened to be the trio italiano mix of shells, penne, and rotini.  Salt your water, and don’t over cook your pasta–the pasta will absorb some of the dressing.  Drain and rinse with cool water.

2.  Italian dressing.  I used whatever I had in the fridge–It may have been the store brand, I have no clue.  I personally prefer the low or no fat dressings, because they are less oily.  You could also make your own.  Sometimes we add some creamy Italian dressing for texture.

3.  Packet of dry Italian dressing seasonings.  If sodium is a big deal, I’m sure you can use Mrs. Dash or some other low/no salt flavouring substitute.

4.  Chunked tomato. You could also use cherry or grape tomatoes or whatever you have handy.  You could even use canned tomatoes if you want.  You just might want to drain them before tossing them in.

5.  Olives.  I used olives because they are a comfort food and look pretty, but you could also toss in some bell pepper (bro doesn’t like peppers).

6.  Chicken.  Eh, it’s not necessary, but we wanted some more substance.

Mix.  Done.

My personal fave version of this salad is pasta, Italian dressing, tomatoes, cucumbers, and tuna and served with a crusty Italian bread.  Mmmmm.  I was raised Catholic.  Even though I don’t practice anymore, I still find it difficult to eat meat on Fridays (not just during Lent, either! My mama was raised during the times of Latin mass).  This is one of those perfect easy Friday meals.

We also grilled some zucchini and corn on the cob.  We must have had a crappy spring for growing stuff, because zucchini is still a little pricey here.  We drizzled it with olive oil and some of the dry Italian dressing seasoning packet.  It got a little dark (I guess that’s what happen when you grill in the dark, haha) but it was still tasty–it looks worse in the picture.  We pulled the silk off the corn (but still kept on the green leafy stuff), soaked it a bit, and tossed that on the grill as well.  Your leafy stalky green stuff will get black, charred, and burnt, but that’s OK–my fave part is when some of the kernels get a bit brown as well.  Mmmm it was delish–didn’t need butter or salt or any of that stuff.  For dessert, we had some sort of melon (Casaba, maybe?) that was alright–tasted a little overripe and probably the reason why it was on sale.

A pretty tasty and simple dinner, if you ask me.  I love these kinds of meals in the summer.

Alright, I’m out.  One of my sad, happy highlights is that I got sick of waiting for my basil plant to grow (I got a late start growing my herbs), so I purchased a very beautiful looking basil plant.  I’m also looking for a dill plant, but I couldn’t find one at the dirt mall or a local supermarket that has a pretty decent selection of potted herbs.  I’ve never had any problems finding dill in the past (and in my experience, it’s one of those easy to grow herbs), so I’m not sure what’s going on.

Most interesting thing I learned today:

Bac-Os (like the bacon bits) are apparently vegan.  I’m not vegan, but holy crap. The things you learn!


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