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Bistro Chicken Pasta Salad
Courtesy of CanolaInfo
Servings: 6
Prep Time: n/a Cook Time: n/a What you need:
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+ 1/3 c. balsamic vinegar (75 mL)
+ 1 Tbsp. Dijon mustard (15 mL) + 2 tsp. canola oil (10 mL) + 1 garlic clove, minced + 2 c. whole wheat penne pasta, cooked (500 mL) + 3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes + 1/4 c. 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 c. freshly chopped basil (125 mL) What to do:
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. 3. Serve immediately or cover and refrigerate up to two days. * Recipe courtesy of Alison Lewis and CanolaInfo. Nutritional information:
Calories: 270; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 40mg; Total Carbs: 34g; Fiber: 4g; Sugar: 5g; Protein: 21g; Sodium: 190mg;
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