10 Bistro chicken pasta salad
Ingredients
1/3 cup (75 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) canola oil
1 garlic clove, minced
2 cups (500 mL) whole wheat penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/4 cup (50 mL) grated or shaved Parmesan cheese
12 cherry tomatoes, sliced in half
1/2 small red onion, sliced in rings
1/4 tsp (1 mL) ground oregano
1/4 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) freshly chopped basil
Directions
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.
Nutritional info per serving (1 of 6)
Calories: 270
Protein: 21 g
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 40 mg
Carbohydrates: 34 g
Fibre: 4 g
Sugars: 5 g
Added sugars: 0 g
Sodium: 190 mg
Potassium: 377 mg