Grilled Stuff Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz pasta (I prefer penne regata, but use your favorite pasta salad variety), cooked al dente2 each grilled chicken thighs, skin and bone removed after cooking, chopped/pulled2 each grilled chicken legs, skin and bone removed after cooking, chopped/pulled1/2 cup chopped grilled zucchini.25 cup chopped grilled red pepper.25 cup chopped grilled red onion2 tbsp pesto sauce (Biuttoni makes an easy one)3 tbsp pine nuts, toasted2 cups fresh arugulaRich Vinaigrette:3 tbsp mustard1 tbsp honey1/4 cup champagne or cider vinegar1/4 cup oil (i use a combination of olive and canola oil)salt and pepper to taste
Cook pasta in a large pot of salted water. Meanwhile, shred chicken and chop grilled vegetables.
Drain the pasta and return it to the cook pot. Add pesto at this time and fold it in to coat the pasta. Reheat the chicken and vegetables, then toss those in to the pasta.
Make vinaigrette by combining all ingredients into a blender or small food processor... blend until it comes together nicely, 30 seconds? it will emulsify. Add salt to taste. You'll want it to be pretty salty, considering that it's a big flavor component. Try tasting the dressing plain and then with a leaf of arugula (you may be surprised how much salt makes a difference).
Add half of the fresh arugula and half of the vinaigrette then toss for even distribution.
Refrigerate until serving time.
At serving time (either immediately after making, for hot-ish pasta or after hours of refrigeration,) add pine nuts, remaining cup of fresh arugula, and remainder of vinaigrette to the salad and toss together.
Enjoy!
Serving Size: makes six (6) 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENNYBME.
Drain the pasta and return it to the cook pot. Add pesto at this time and fold it in to coat the pasta. Reheat the chicken and vegetables, then toss those in to the pasta.
Make vinaigrette by combining all ingredients into a blender or small food processor... blend until it comes together nicely, 30 seconds? it will emulsify. Add salt to taste. You'll want it to be pretty salty, considering that it's a big flavor component. Try tasting the dressing plain and then with a leaf of arugula (you may be surprised how much salt makes a difference).
Add half of the fresh arugula and half of the vinaigrette then toss for even distribution.
Refrigerate until serving time.
At serving time (either immediately after making, for hot-ish pasta or after hours of refrigeration,) add pine nuts, remaining cup of fresh arugula, and remainder of vinaigrette to the salad and toss together.
Enjoy!
Serving Size: makes six (6) 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PENNYBME.
Nutritional Info Amount Per Serving
- Calories: 432.4
- Total Fat: 17.7 g
- Cholesterol: 55.5 mg
- Sodium: 496.4 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.6 g
- Protein: 20.7 g
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