Make and share this Pasta Salad With Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
- Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
- Make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
- Cut the zucchini, carrots, celery, and red pepper in julienne strips.
- Cut any long green beans into pieces about as long as the vegetables.
- Blanch each vegetable in an abundant amount of boiling salted water until tender.
- Remove each vegetable with a slotted spoon and place in a colander.
- Refresh under cold running water.
- Cut the cooled chicken into julienne strips.
- Cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
- Scatter the capers over the top; garnish with rosemary sprigs.
- Serve room temperature or chilled.
Nutrition Facts : Calories 552.7, Fat 32, SaturatedFat 5, Cholesterol 23.2, Sodium 109.4, Carbohydrate 55.8, Fiber 10.2, Sugar 5.1, Protein 14.3
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