Chicken Pasta Salad

Cooked vermicelli is chilled and tossed with garlic vinaigrette, sliced fresh cremini mushrooms, broccoli florets, halved cherry tomatoes, roasted and diced chicken breast, chopped fresh basil, toasted pine nuts, coarse salt and fresh ground black pepper.

Ingredients -

1 (8 ounces) package of Vermicelli Pasta
1-1/2 cups Garlic Vinaigrette
10 sliced Fresh Cremini Mushrooms
1 cup Broccoli Florets, blanched slightly
10 Cherry Tomatoes, halved
2 cups cooked Chicken Breast, cubed
1/3 cup Fresh Basil or 1-1/2 teaspoon Dried Basil
1/3 cup Toasted Pine Nuts or 1/3 cup Sunflower Seeds
Coarse Salt to taste
Fresh Ground Black Pepper to taste

Preparation:

1. Cook the pasta and add 1/2 cup dressing.

2. Toss.

3. Let the pasta cool for 3 hours in the refrigerator.

4. Place the remaining dressing in another bowl and add broccoli, mushrooms and tomatoes.

5. Stir and chill.

6. When ready to serve, add chicken to pasta and toss.

7. Then add the vegetables, basil and nuts.

8. Toss and enjoy.

Pasta Salad Making Tips -

Pasta

Substitute pasta shapes with those of a similar size.

Pasta Salad Making Tips -

Rinsing Pasta

Don’t rinse pasta that is intended to be served right away, simply toss with sauce once the pasta has been drained well, and serve. If the pasta is for pasta salad, rinse the pasta and drain.

Recipe Ideas:

Chicken Pasta Salad with Cherry Tomatoes and Feta

Chinese Pasta Salad With Creamy Ginger Dressing

Cilantro Tomato Pasta Salad

Citrus Pasta Salad with Chicken

Cold Pasta Primavera

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