Pasta Salad With Chicken and Vegetables

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READY IN: 1hr 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
  • Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
  • Make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
  • Cut the zucchini, carrots, celery, and red pepper in julienne strips.
  • Cut any long green beans into pieces about as long as the vegetables.
  • Blanch each vegetable in an abundant amount of boiling salted water until tender.
  • Remove each vegetable with a slotted spoon and place in a colander.
  • Refresh under cold running water.
  • Cut the cooled chicken into julienne strips.
  • Cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
  • Scatter the capers over the top; garnish with rosemary sprigs.
  • Serve room temperature or chilled.
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