Eatzi's Gemelli, Chicken and Cranberry Salad

READY IN: 45mins
SERVES: 8-10




  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions.
  • Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
  • Remove corn from freezer and set aside to thaw.
  • Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
  • Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
  • In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
  • In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
  • NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).