Monday, March 1, 2010

Pasta Salad with roasted red pepper, balsamic vinigerett dressing

My pasta salad is more like a meal than a side salad. I make my pasta salad with backed chicken, pepperoni and an assortment of vegetables.
1 box of tri color Rotini pasta
1 red bell pepper chopped in 1/2 inch chunks
1/2 onion chopped in 1/2 inch chunks
3 stalks of celery chopped in 1/2 inch chunks
1/2 cups carrots chopped on thin slices
15 cherry tomatoes cut in half
2 cups or 1-1/2 chicken breast, roasted and chopped in chunks
2 cups of pepperoni cut in chunks
1/2 cup of parsley chopped

Cook pasta al dente. Bake chicken sprinkled with Mrs Dash sundried tomatoes and basil. Once pasta and Chicken has cooled combine all the above ingredients and mix.  

1/2 cup of Olive Oil
1/4 cup of Balsamic Vinaigrette
1/2 cup chopped parsley
2 cups of roasted red peppers
1/2 cup of sun dried tomatoes pesto
2 tablespoons of Mrs Dash sundried tomatoes and basil
1/4 cup of fresh basil or basil pesto
3 cloves of garlic

In a food processer blend all ingredients except for the Olive Oil and balsamic vinaigrette. After everything is mixed, slowly add the balsamic vinaigrette while mixing. Once the balsamic vinaigrette is incorporated, do the same with the Olive Oil. Pour dressing on to the salad and mix well.  Salt to taste.


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