Country Cooking

In this NEW Dansville Days Section, we would like to share favorite recipes!!  If you would like your recipefeatured in future editions, please email the recipe to:!  This month’s recipe comes from Mel’s Catering.  Find them on Facebook for your next event!  Thanks Mel and Beth!

Easy Chicken Pasta Salad

Makes a medium size bowl

Olive oil
1 Clove Garlic, minced 
Sea salt, to taste
Pepper, to taste 
1 or 2 pieces of Chicken cut into small pieces (add more if you like a lot of chicken)
1 cup Green pepper
1 Bag of frozen mixed vegetables
½ cup Onion
15 oz. can Black beans, rinsed and drained
4 pinches Summer savory spice
Shredded cheese
1 bottle Italian dressing
1 box Pasta


  1. Heat frying pan with a tiny drizzle of olive oil. Add Sea salt , pepper, and minced garlic then add the chicken. Cook chicken until done or  brown. Set aside 
  2. Boil water and add pasta. Cook for about 7 minutes.
  3. Dice onion and pepper
  4. Rinse and drain black beans
  5. Put frozen vegetables in a clean drainer, pour cooked pasta and  water over vegetables
  6. Put all ingredients into bowl except chicken and cheese. Mix together.
  7. Add a small handful of cheese. I use shredded Mozzarella or any shredded cheese I have on hand. 
  8. Add chicken. Pour ¾ of bottle Italian dressing and mix. You will probably have to add some more after chilled so save a little.
  9. Chill for 4 to 5 hours before serving.

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