Gout Book.docx

2244 .. PPAASSTTAA NNIICCOOIISSEE SSAALLAADD (^)
Pasta salad is loaded with chicken and vegetables, bound with a simple homemade
dressing flavored with rosemary. This salad is fresh, bright with flavor, and colorful on
the plate. Add some crusty bread, and you have a filling, satisfying meal. For variation,
try substituting tuna for the chicken. Prep time for this salad is 20 minutes and only 15
minutes of cook time for a total of 35 minutes yielding 4 servings.
Ingredients:
1 pound pasta (penne, colored corkscrews or bows)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup diced red onion
1 garlic clove, minced
1/4 teaspoon dried rosemary
1/2 pound green beans, halved lengthwise
1-1/2 cups diced cooked (or barbequed) grain-fed chicken
3 plum tomatoes, cut into sixths
2 hard-boiled eggs, cut into eighths
1/4 cup chopped flat-leaf parsley
1 Tablespoon capers, drained
Anchovy fillets and black olives, to taste
Salt and pepper, to taste
How to prepare:
 Cook pasta in boiling salted water until just tender.
 Drain well and rinse with cold water.
 Shake off excess moisture.
 Combine lemon juice, oil, red onion, garlic, rosemary, salt, and pepper.
 Pour half of dressing over pasta and toss well.
 Cook beans until just tender. Drain, rinse with cold water and drain again. Toss beans
with half of remaining dressing.