This pasta salad, with marinated artichoke hearts, kalamata olives, green provencal olives, and chopped leftover roasted chicken makes an easy picnic spread or summer meal when I don’t want to run the oven. You can buy a rotisserie chicken or try Provencal Herb and Lemon Roasted Chicken. Sometimes I add feta, green peas, sweet peppers, or other ingredients to make it more flavorful and colorful, but this basic version will keep for longer in the heat. Happy picnicking!
Picnic Pasta with Roasted Chicken, Olives & Artichoke Hearts
Directions: Cook spiral or other type of pasta according to directions; drain and set aside in big bowl and mix with a little olive oil to prevent sticking. Drain but don’t rinse 2 jars of marinated artichoke hearts and add to bowl. Add pitted olives of choice and chilled, chopped leftover chicken. Mix everything with simple vinaigrette (whisk a splash of red wine vinegar or squirt of lemon with lots of olive oil, salt & pepper, a dab of Dijon mustard or thinly chopped scallions if desired) and chopped herbs (basil, parsley). Chill, pack, and find a scenic place to enjoy.
Variations: Add cheese and other fresh vegetables of choice.
The Seasoned Traveler 