Tri-Color Pasta Salad With Chicken and Peppers

Wonderful recipe to use leftover chicken of any kind. Cooking time includes chilling time.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 12  ounces rotini pasta, tri-color (ie Barilla)
• 1  lb chicken meat, cooked cubed
• 1  green bell pepper
• 1  yellow bell pepper
• 1  red bell pepper
• 2  tablespoons parsley, chopped
• 2  teaspoons garlic, minced
• 1⁄2 cup olive oil
• 1⁄2 cup  white balsamic vinegar
• 2  teaspoons lemon zest
• 3  teaspoons capers (optional)
• 6  lettuce leaves
•  salt
•  pepper

Directions

1. Cook rotini according to directions on the package; drain.
2. Cut all peppers in smaller pieces.
3. Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
4. In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
5. Mix all together and season to taste.
6. Chill covered in fridge for 30 minutes for the flavors to mix.
7. Serve on a lettuce leaf.