TRI-COLOR PASTA SALAD WITH CHICKEN AND PEPPERS

Tri-Color Pasta Salad With Chicken and Peppers image

Provided by txzuckerbaeckerin

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces rotini pasta, tri-color (ie Barilla)
1 lb chicken meat, cooked cubed
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
2 tablespoons parsley, chopped
2 teaspoons garlic, minced
1/2 cup olive oil
1/2 cup white balsamic vinegar
2 teaspoons lemon zest
3 teaspoons capers (optional)
6 lettuce leaves
salt
pepper

Steps:

Cook rotini according to directions on the package; drain.
Cut all peppers in smaller pieces.
Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
Mix all together and season to taste.
Chill covered in fridge for 30 minutes for the flavors to mix.
Serve on a lettuce leaf.

Nutrition Facts : Calories 483.9, Fat 21.4, SaturatedFat 3.3, Cholesterol 53, Sodium 70.7, Carbohydrate 47.8, Fiber 3.3, Sugar 2.5, Protein 24.7