If you’re looking a great pasta salad with chicken recipe, look no further. The first time I made this pasta salad, I knew I wanted my name on it. Alison’s Chicken Pasta Recipe makes a great lunch or light dinner that can be ready for hungry kids or spontaneous guests. You may want to double the recipe because it goes so fast.
This is a recipe I developed for a recipe collection I worked on with Canolainfo.org. I like to grill extra chicken and use the leftovers to make this recipe. Serve it on a bed of mixed greens or as a light main course served with a nice glass of Pinot Grigio. It is a terrific recipe to take on a picnic or make at the lake or the beach. This recipe is healthy, fresh, easy and fantastic. I can’t give it any more props than that. Try if for yourself and let me know what you think. Happy May everyone!
|Total Fat||6 g|
|Saturated Fat||1 g|
Bistro Pasta Salad
6 servings 2/3 cup (150 mL)
1/3 cup balsamic vinegar 75 mL
1 Tbsp Dijon mustard 15 mL
2 tsp canola oil 10 mL
1 garlic clove, minced
2 cups whole wheat penne pasta, cooked 500 mL
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/4 cup grated or shaved Parmesan cheese 60 mL
12 cherry tomatoes, sliced in half
1/2 small red onion, sliced in rings
1/4 tsp ground oregano 1 mL
1/4 tsp freshly ground black pepper 1 mL
1/2 cup freshly chopped basil 125 mL
1. In small bowl, whisk together balsamic vinegar, Dijon mustard, canola oil and garlic. Set aside.
2. In large bowl, combine pasta, chicken, Parmesan, tomatoes, onion, oregano and pepper, tossing gently. Stir in balsamic mixture and basil, tossing gently again. Serve immediately or cover and refrigerate up to two days.