Bistro Chicken Pasta Salad
- 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.
- 3. Serve immediately or cover and refrigerate up to two days.
2/3 cup (150 mL).
|Total Fat||6 g|
|Saturated Fat||1 g|
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