CHICKEN RIGATONI PASTA SALAD

Chicken Rigatoni Pasta Salad image

Provided by Monterey Gourmet Fo

Categories Chicken

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

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1 (16 ounce) package Monterey Gourmet Food Chicken & Cheese Rigatoni
2 italian squash, thinly sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup cherry tomatoes, quartered
1/2 red onion, thinly sliced and quartered
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar

Steps:

Boil 4 quarts of water. Add rigatoni to boiling water. Bring back to a boil and then reduce heat to a simmer. Cook for 2 ½ minutes. Remove from water and set aside to cool.
Meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
Cut each cooled rigatoni into 5 pieces. Add to the large bowl and toss.
In a small bowl, mix the olive oil and balsamic vinegar. Dress the salad to your liking.
Nutrition Facts: Serving Size 1 Cup. Calories: 360. Calories from Fat: 220. Total Fat: 24g. Saturated Fat: 5g. Trans Fat: 0g. Cholestrol: 40mg. Sodium: 560mg. Total Carbohydrate: 23g. Dietary Fiber: 2g. Sugars: 4g. Protein: 10g.

Nutrition Facts : Calories 193, Fat 18.3, SaturatedFat 2.5, Sodium 198.9, Carbohydrate 7.4, Fiber 1.7, Sugar 3.4, Protein 1.5