Bistro Chicken Pasta Salad
You may want to double the recipe because it goes so fast.
1/3 cup balsamic vinegar 75 mL
1 tablespoon Dijon mustard 15 mL
2 teaspoons 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 teaspoon ground oregano 1 mL
1/4 teaspoon freshly ground black pepper 1 mL
1/2 cup freshly chopped basil 125 mL
In small bowl, whisk together balsamic vinegar, Dijon mustard, canola oil and garlic. Set aside.
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.
Yield: 6 servings - Serving Size: 2/3 cup (150 mL)
Nutritional Analysis Per Serving Calories 270 Total Fat 6 g Saturated Fat 1 g Cholesterol 40 mg Carbohydrates 34 g Fiber 4 g Sugars 5 g Protein 21 g Sodium 90 mg Potassium 377 mg
Recipe and photograph courtesy of CanolaInfo.org.
Source: Recipe Goldmine
Rhonda in MO
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