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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, June 13, 2011

Florentine Pasta Salad

Guess what America, it is hot outside.  Like way hot.  Like don't leave your house without four swipes of deodorant and a towel to dry yourself off with hot.  And that's just for the walk from the car to your house.  This pasta salad is served at room temperature or cold.  It doesn't require an oven and nothing in the world could make me happier these days, except maybe Blue Bell ice cream.

Florentine Pasta Salad

1 (7 oz) pkg basil and pesto sauce
1 (9 oz) pkg fresh fettuccine
2 tbl. lemon juice
2 c. fresh spinach, in bite size pieces
1 c. grape tomatoes
Sliced red onions to taste
1 can artichoke hearts, quartered
2 chicken breasts, cooked and cut into bite size pieces
Parmesan cheese

Cook the fettuccine according to the package directions.  Drain thoroughly under cool water, set aside. 

In a large mixing bowl, combine pesto sauce and lemon juice.  Add the fettuccine and toss well.  Add all the remaining ingredietns and toss until well coated.

Top with parmesan cheese and either serve immediately at room temperature or store in the fridge and serve cold.



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