Balsamic Chicken Pasta Salad
Ingredients
  • 113.5 oz box whole wheat spaghetti pasta
  • 1 green pepper(chopped, seeded)
  • 1 red pepper(chopped, seeded)
  • 1 cucumber(peeled, chopped)
  • 1 tomato(chopped)
  • 1cup feta cheese(crumbled)
  • 1cup Kalamata Olives
  • 3stalks broccoli(chopped into small florets)
  • 2cups shredded chicken breast
  • 1/2cup pine nuts(toasted)
  • 1/2cup Balsamic Vinegar(we used aged 19 years, but any will work)
  • 1/2cup Tuscan Herb Olive Oil(or any will work fine)
Instructions
  1. Bring 4 quarts of water to rapid boil, add pasta and cook to al dente, approx. 8-10 minutes. Drain and run cold water over to cool.
  2. Meanwhile, in a small saucepan, add pine nuts and toast over low heat until fragrant and lightly toasted brown, approx. 3-5 minutes. Watch closely, they burn quickly.
  3. In small bowl, whisk balsamic vinegar and olive oil together. Set aside.
  4. In large bowl, add pasta and remaining ingredients. Add vinegar/oil and toss well to mix and coat.
  5. Serve at room temperature or refrigerated. Top with freshly ground black pepper and salt to taste.

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