Chicken and Mozzarella Pasta Salad with Red Wine Vinaigrette (meatless)
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 | For vegan: use vegan pasta |
| 1/3 cup red wine vinegar | |
| 1 teaspoon Italian seasoning | Or dried basil |
| 2 tablespoons olive oil | |
| 2 cups meatless chicken | |
| 2 cups cubed part skim mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 1 package (3 1/2 oz.) low fat turkey pepperoni slices, sliced(meatless) | (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. |
