1 medium red or green bell pepper, cut in 1" pieces
1/2 medium red onion, diced
(4 ounces) sliced black olives
Measure 6 cups of water into a (4 quart or larger) sauce pan.
Bring water to a boil over high heat and add pasta. Cook until tender (about 8 to 10 minutes), stirring occasionally. Drain. Rinse with cold water to cool quickly; drain well.
Add dressing; toss lightly.
Add meat and vegetables, and toss again.
Chill until ready to serve.
Refrigerate leftovers within 2 hours.
Substitute cooked beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled egg for the chicken.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.