Citrus Pasta Salad with Chicken

Small Rotini pasta tossed with sugar snap peas, thin strips of carrot, diced red bell pepper, diced green bell pepper, pineapple tidbits, mandarin oranges, Monterrey Jack cheese, cooked and diced chicken breast and citrus vinaigrette.

Ingredients -

1 pound Rotini cooked, chilled
8 ounces Sugar Snap Peas
8 ounces matchstick Carrots
1 medium Red Pepper, diced
1 medium Green Pepper, diced
8 ounces Pineapple Tidbits, drained
8 ounces Mandarin Oranges, drained
8 ounces Monterey Jack Cheese, cubed
8 ounces Boneless Skinless Chicken Breast, cooked, diced, and chilled
16 ounces Citrus Vinaigrette

Preparation:

1. In a large bowl, mix in all of the ingredients.

2. Toss well.

3. Refrigerate for 2 hours before serving.

Pasta Salad Making Tips -

Italian Parsley

Italian parsley has celery like flavor, and is found in many salads, soups, sides and main dishes. The large, flat, dark green leaves and stems are generally chopped fine prior to inclusion in recipes.

Pasta Salad Making Tips -

Edible Flowers

Choose edible flowers with care. You can find edible flowers in produce sections, local herb gardens, restaurant and produce suppliers and online.

Recipe Ideas:

Crab Pasta Salad with Broccoli and White Onion

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