Bistro Chicken Pasta Salad
This dish makes a great lunch or light dinner that can be ready to go for hungry kids or spontaneous guests. You may want to double the recipe because it goes so fast. Recipe by Alison Lewis.
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons canola oil
1 garlic clove, minced
2 cups whole wheat penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/4 cup grated or shaved Parmesan cheese
12 cherry tomatoes, sliced in half
1/2 small red onion, sliced in rings
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground black pepper
1/2 cup freshly chopped basil
- 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.
Makes 6 (2/3 cup) servings..
Nutritional Information Per Serving (1/6 of recipe): Calories 270; Total Fat 6g; Saturated Fat 1g; Cholesterol 40mg; Sodium 190mg; Potassium 377mg; Carbohydrates 34g; Fiber 4g; Sugars 5g; Protein 21g.
Recipe and photograph courtesy of CanolaInfo.org.