Chicken Bruschetta Pasta Salad (meatless)
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pound package spaghetti pasta | For vegan: use vegan pasta |
| 4 cups fresh Roma tomatoes | Washed, trimmed and diced |
| 1 1/2 lb. meatless diced chicken | |
| 2 teaspoons dried basil | |
| ½ teaspoon dried oregano | |
| ½ teaspoon garlic powder | |
| ¼ cup olive oil | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| ¼ cup red onion, diced | Washed, peeled and diced |
| ¼ cup balsamic vinegar | |
| ½ cup grated Parmesan cheese | For vegan: use vegan 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 basil, oregano, garlic, oil, onion, and vinegar. | |
| 4 | Add remaining ingredients; mix well. | |
| 5 | Cover; chill thoroughly. |
