Chicken and Mozzarella Pasta Salad with Red Wine Vinaigrette
Portion Size: 1 ½ cup (approx. ½ c. chicken and mozzarella, ½. c. pasta and ½ c. vegetables)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 16 oz. package of dried whole grain rotini pasta | |
| 1/3 cup red wine vinegar | |
| 1 teaspoon Italian seasoning | Or dried basil |
| 2 tablespoons olive oil | |
| 2 cups chopped cooked chicken | Cook until internal temperature reaches 165°F. |
| 2 cups cubed part skim mozzarella cheese | |
| 1 package (3 1/2 oz.) low fat turkey pepperoni slices, sliced | (optional) |
| 1/2 teaspoon salt | |
| 1 teaspoon garlic powder | |
| 1/4 teaspoon black pepper | |
| 1 cup grape tomatoes, quartered | Wash and quarter |
| 1 (8 oz.) package fresh sliced mushrooms | Wash |
| 1 (4 oz.) can sliced black olives, drained | |
| 1 small red onion, diced | Wash, peel and dice |
| 1 green bell pepper, diced | Wash, trim and dice |
| 1 red bell pepper, diced | Wash, trim and dice |
Directions:
| Steps | Directions: | CCP /Quality Assurance |
| 1 | Cook pasta according to package directions. Drain pasta. | |
| 2 | For Dressing in a small bowl whisk together red wine vinegar, oil, salt, garlic powder, Italian seasoning and black pepper. | |
| 3 | In a large bowl combine pasta, chicken, mozzarella, mushrooms, tomatoes, red onion, red and green pepper peppers and olives. Toss gently to coat. Chill until ready to serve. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
