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 pepperWashed 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
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 freshWashed, trimmed and chopped
2 tablespoons Parmesan cheese
For gluten free (GF): Use GF pasta. Always check each ingredient to be sure it is gluten free


Steps:Directions: Critical Control Point /Quality Assurance
1Cook pasta according to directions on the package.Cook until internal temperature reaches 135°F.
3In a large bowl, blend dressing. 
4Add remaining ingredients; mix well. 
5Cover; chill thoroughly. 

Time Temperature Sensitive foodFood safety Standards: Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F.

Jacqueline Larson M.S., R.D.N. and Associates