Chicken and Vegetable Pasta Salad
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pound package pasta (Rotelle or Bow Tie) | May use whole grain |
| ¼ cup red onion | Washed, trimmed and diced |
| 1 lb. cooked diced chicken | |
| 1 medium red or green bell pepper | Washed and chopped |
| ¼ cup sliced pitted ripe olives | |
| ½ cup pepperoncini peppers (optional) | |
| ¼ cup sun dried tomatoes, chopped fine | |
| 4 oz. Feta cheese, crumbled | |
| Dressing | |
| 1 tablespoon Dijon-style mustard | |
| ¼ teaspoon pepper | |
| 1/3 cup balsamic vinegar | |
| 1/3 cup olive oil | |
| 2 tablespoons dried basil or ¼ cup chopped fresh | Washed, trimmed and chopped |
| 2 tablespoons Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to directions on the package. | Cook until internal temperature reaches 135°F. |
| 2 | Drain. | |
| 3 | In a large bowl, blend dressing. | |
| 4 | Add remaining ingredients; mix well. | |
| 5 | Cover; chill thoroughly. |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F.
Posted in Chicken Lunch Recipes, Lunch Entrée
