This pasta is kick ass! What better way to welcome Spring than with a cool pasta salad loaded with chicken and veggies. This one won’t weigh you down like most pasta salads you see at almost every barbecue or picnic gathering. I kept it light with just some olive oil and vinegar a colorful mix of spring veggies, fresh herbs and some chicken straight from our grill.

It looked so good when I made it during my Sunday prep fest yesterday, I had to take a little mini break to devour a bowl. After enjoying some more today for my 10:00 a.m. snack I am officially hooked. The flavors were even more pronounced and the coolness of it all had me wishing I was outside taking in some sun. You have to try this one. It is fantastic and healthy and one my new favorite clean eats. 

Chicken & Vegetable Pasta Salad
Serves 10
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 Boneless Skinless Chicken Breasts
  2. 2 cups (dry) Organic Whole Wheat Penne Pasta
  3. 1 cup Grated Carrots
  4. 1/2 cup Frozen Peas
  5. 2 Red Bell Peppers
  6. 1/2 Red Onion
  7. 5 Green Onions
  8. 1 Shallot
  9. 1/2 cup Asparagus
  10. 1/4 cup Fresh Basil
  11. 3 T White Wine Vinegar
  12. 1/3 cup Extra Virgin Olive Oil
  13. 1/3 cup Grated Parmesan Cheese
  14. 1 t Celtic Sea Salt
  15. 1/2 t Ground Black Pepper
Instructions
  1. Prepare chicken breasts on the grill until fully cooked. Let cool, then slice or dice into desired, bite-sized pieces.
  2. While chicken is cooking, roast the peppers on the grill until they are charred. Place the peppers in a bowl and cover with a towel until cool enough to handle. Remove the skin, seed and core the peppers, then dice.
  3. Slice asparagus into 1 inch pieces, then blanch the peas and asparagus for 2 - 3 minutes or until asparagus turns bright green. Don't discard the hot water! Use this to cook the pasta.
  4. Prepare the pasta as directed to al dente. Set aside and let cool.
  5. Place all the above ingredients in a large bowl along with thinly sliced onions, shallot, grated carrots and basil. In a separate bowl, mix the vinegar, oil, Parmesan, salt and pepper, then pour over the pasta mixture. Stir to incorporate, refrigerate and enjoy!
Notes
  1. Serving Size = 1 cup
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