Leafy Pasta Salad

I picked up a whole rotisserie chicken at the grocery store on Sunday to eat throughout the week. On Monday, I made chicken fajita pasta using one of the chicken breasts. Honestly, that would have been a much tastier dish without the chicken. The rotisserie flavor wasn't the best pairing with the recipe and the texture just wasn't right for a fajita dish. However, it was pretty good despite the chicken, so with a different meat selection next time it will be much tastier.  Perhaps make fajitas one night then use the leftovers for the pasta the next day.  The vegetables turned out well, so the idea is there, I just need to work on the execution.

One perk of last night's near-failure at dinner is that I prepared the full pound of penne pasta to use for a few meals including today's successful salad lunch! There are still many noodles left, so I'm thinking soup is up next. Perhaps a nice vegetable noodle soup. Making the whole pound of penne this week just seemed to work for me. Usually I make enough for a single meal, but then I don't have any leftover for pasta salads. ***update: the pasta salad was so tasty I made a second batch so none was left for soup. #noregrets



Leafy Pasta Salad with Balsamic Vinaigrette
Spring mix
Cooked penne (or whatever pasta you have or are in the mood to eat)
Dried Cranberries (I used Trader Joe's Organic Dried Cranberries)
Candied pecans (or regular pecans, other nuts would also work)
Balsamic vinaigrette
Feta cheese
Black pepper

Toss the spring mix, pasta, cranberries and pecans with balsamic vinaigrette. Then add feta and toss again. Place in a salad bowl and add black pepper (to taste). Serve immediately.