yesterday was derby day, and i served this main dish bistro pasta salad with grilled chicken. grilling the chicken and adding is an option that could be omitted if a vegetarian salad is the goal.
to make this pasta salad, prepare penne pasta, drain and rinse in cold water. i used a mixture of red pepper flavored pasta and whole wheat pasta noodles. i used two cups which fills a dish for presentation.
add crumbled feta cheese, chopped red onion, chopped fresh basil and sun dried tomatoes which were not oil packed. i find them in the produce section of the market, not in jars. these tomatoes can be sliced and added to many dishes and will last in the refrigerator longer than standard tomatoes. they are very flavorful and tasty. i really love them in this salad.
season the salad to taste with salt and pepper, chill and serve with or without the grilled chicken.