My mother and I re-created this recipe from a most delicious meal at Marshal Field’s in Chicago we had back when I was still in high school. Not that I am at ALL complaining, but our usual fare in my childhood home was very “meat and potatoes” except, of course, in the Polish way! Looking back on it, I truly didn’t appreciate the fact that most of my meals were home-cooked and very traditional. Tomato soup from a can? I think not!
Anyway, this pasta salad was so good, that my mom decided she had to recreate it, despite the fact that it was so out of the ordinary from our usual fare. It has evolved over the years and is still a favorite. I serve it as a side at BBQs or make it on the weekend to serve as leftovers during the week.
8-10 ounces of pasta, cooked
2 bell peppers, diced
diced cooked chicken (I saute 2 chicken breasts or use rotisserie chicken)
can of artichoke hearts
half can of black olives, sliced
3 green onions, sliced thinly
1/3 cup of slivered almonds (optional – they give a great crunch!)
several splashes of balsamic vinegar, to coat the entire salad lightly
salt and pepper to taste
red pepper flakes
Mix everything in a large bowl. Chill well before serving. Enjoy!