Carla Stewart's Buffalo Chicken Strip Pasta Salad


Carla Stewart’s writing reflects her passion for times gone by. She’s the author of three novels: Chasing Lilacs, Broken Wings, and her latest release, Stardust. Carla is an alum of the Guideposts Writer’s Workshop, two-time winner of the ACFW Genesis contest, and a two-time finalist for the Oklahoma Book Award. She believes in Jesus, the power of the written word, and a good cup of coffee. She and her husband have four adult sons and six grandchildren.

Carla's Newest Book Release: 

Stardust is the story of a young mom who’s unfaithful husband drowns in the bayou of East Texas in 1952. Shortly after she buries him, Georgia Payton inherits the derelict Stardust Tourist Court from a distant relative. Faced with opposition from the aunt who raised her and others in the town, Georgia breathes new life into the cottages.

The guests who arrive, though, aren’t what Georgia expects: her gin-loving mother-in-law; her dead husband's mistress; an attractive drifter who's tired of the endless road; and an aging Vaudeville entertainer with a disturbing link to Georgia's past. Dreams of a new life are crippled amid the havoc.

Woven throughout is the presence of polio, both as a fearsome possibility and a stark reality for some. When polio strikes close to home, Georgia's only hope is that she can find the courage to forgive those who've betrayed her, the grace to shelter those who need her, and the moxie to face the future. One thing is certain: under the flickering neon of the STARDUST, none of their lives will ever be the same. Purchase this book here. 

Carla's Buffalo Chicken Strip Pasta Salad:
Now that summer is just around the corner, I’ll be making this cool, refreshing main dish salad often. Since we’re empty nesters, and this makes a huge bowl, we can enjoy it several times. And it can be customized to include the veggies that are your favorites. Enjoy! 
1 pkg. frozen Buffalo Chicken Strips (Tyson)
1 box tri-color rotini pasta
1 bunch green onions, chopped
1 small can sliced black olives
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cucumber, seeded and chopped
4 Roma tomatoes, seeded and chopped OR
1 small container grape tomatoes, halved
1 bottle “good” Italian dressing (Newman’s Own or similar – NOT creamy)
Salt and fresh ground pepper to taste
Fresh grated Parmesan cheese

Cook Buffalo Chicken Strips according to package directions. Cool. At same time, cook rotini pasta until al dente. Drain and cool. While chicken and pasta are cooling, chop veggies. Toss all but the grated parmesan together in a large bowl with Italian dressing and refrigerate until ready to serve. Sprinkle fresh grated Parmesan on top before serving.

Variations: There are no limits to the kinds of veggies you can add to this. Eliminate those your family doesn’t care for and feel free to substitute green or orange bell peppers for the red and yellow ones. Other things I’ve added at different times: 1 can artichoke hearts (in brine, not marinated), chopped, a can of chopped green chiles, and chopped celery. Usually whatever I have on hand is what goes in the salad, but I must say, the artichokes are one of our favorite additions. 

This keeps for several days covered in the refrigerator. We enjoy it as a main dish with warm sourdough or crusty French bread. It’s a great side dish for summertime barbecues as well.

1 comment:

  1. This recipe looks great, Carla. Thanks so much for being a guest here. I look forward to reading your book soon!