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With this meal you can add any vegetable that you like with the pasta. Below you will see what I had either out of the garden or on hand for this salad. This is perfect for using up leftover grilled chicken or shrimp.

Pasta Salad with Lemon Dijon Dressing

Sliced grilled chicken or shrimp

Italian Bread with Olive oil and Vinegar

Lemon and Orange Water



Pasta Salad with Lemon Dijon Dressing

4 Cups cooked pasta of your choice

¼ red onion, diced

1 whole yellow pepper, diced

1 C cherry tomatoes

1 cucumber, quartered lengthwise and cut into ¼ inch pieces

1 C jicama, diced

¼ C kalamata olives, sliced in half

¼ C feta cheese

½ C basil and mint, fresh, sliced in half or left whole

Lemon Dijon Dressing

2 T lemon juice

2 T lemon flavored Extra Virgin Olive Oil

1 ½ t Dijon mustard

¼ C Extra Virgin Olive Oil

Zest of one small lemon

2 cloves garlic, minced

¼ t black pepper

½ t salt

Whisk all ingredients together and toss with pasta salad ingredients

Plating the Meal:

Start with greens

Place pasta salad on top

Place sliced grilled chicken or shrimp on the top of the pasta

NOTE:  The Chicken was marinated with Herb and Garlic Marinade and the leftovers placed in the refrigerator for this meal. The recipe for the marinade is on this blog at:


An alternative to leftover Grilled Herb and Garlic Marinated Chicken is sauteed or grilled shrimp.

Lemon and Orange Water

2 small lemons

1 Valencia Orange

2 T sugar

6 drops Stevia


Put 2 Cups Ice in Vitamix Blender.

Slice skin off of the citrus, deseed and place in Vitamix.

Blend for 1 ½ – 2 minutes and pour contents into 2 quart pitcher.

Fill pitcher with ice and water to make full 2 quarts and serve over ice.