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My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 487 calories, 29 g fat (5 g saturated fat), 49 mg cholesterol, 529 mg sodium, 37 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Chicken Pasta Salad in Country Extra March 1996, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 31, 2011 by MandyJ33
Unless you are a huge fan of curry powder, I wouldn't use 2-3 teaspoons as the recipe suggests. I used 1/2 a teaspoon and it was plenty! Still got the great curry flavor!
Reviewed on Jun. 23, 2010 by Bertlyne
My husband loves this recipe so during the summer I make it often. I've tweeked it a little though. I use rotini pasta and I alternate between tomoatoes, cucumbers, peppers and shredded carrots as the added vegies. I use what I have on hand. I also use the spicy brown mustard. It makes a large bowl and it disappears fast!
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