By Alison Ladman
Associated Press
Published: Sacramento Bee
Wednesday, Jul. 6, 2011 - 12:00 am | Page 7D
Prep time: 30 minutes
Serves 12
INGREDIENTS
1 pound wagon wheel pasta
One 30-ounce rotisserie chicken
1 yellow bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 cup snow pea pods, halved lengthwise
1 apple, cored and diced
1 cup grapes, halved
3 scallions, thinly sliced
1/2 cup mayonnaise
1/4 cup honey
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Zest of 1/2 orange
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup toasted slivered almonds (optional)
INSTRUCTIONS
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta, then transfer to a paper- or kitchen towel-lined rimmed baking sheet. Set aside to cool and dry for 15 minutes.
Meanwhile, remove the meat from the chicken, then use your fingers or 2 forks to shred and pull it apart.
In a large bowl, combine the chicken, both bell peppers, snow peas, apple, grapes and scallions.
In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds, salt and pepper. When the pasta has cooled, add it to the bowl with the veggies and chicken, then toss to combine. Add the dressing and stir to coat.
Sprinkle with the almonds, if using.
Per serving: 387 calories; 106 calories from fat (27 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 66 mg cholesterol; 46 g carbohydrate; 26 g protein; 3 g fiber; 452 mg sodium.
Read more: http://www.sacbee.com/2011/07/06/3749239/perfect-pasta-salad-for-summer.html#ixzz1RLpqJCvg
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
Message Thread
« Back to index