Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. whole grain pasta ((use gluten-free pasta if needed))
  • 1/2 pint cherry tomatoes, (halved)
  • 1 medium zucchini, (diced)
  • 1/2 large cucumber, (peeled and diced)
  • 1/2 - 1 red bell pepper or a combination of red (yellow and orange bell peppers, diced)
  • 1/2 large red or sweet onion, (diced)
  • 1 small can sliced ripe olives, (drained (optional))
  • 1/4 cup pine nuts
  • 1/3 cup fresh basil, (chopped)
  • 1 cup arugula, (chopped (optional))
  • 2 chicken breasts, (grilled or rotisserie style, chopped)
  • 8 oz favorite Italian salad dressing
  • 1/4 cup Pecorino Romano or Parmesan cheese, (grated)
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon pimenton or smoked paprika
  • 1/4 teaspoon celery seed
  • Pinch garlic powder

Instruction

  • Cook pasta according to directions on box. Pour into colander, rinse and let drain.
  • In a large bowl, combine all vegetables then toss with pasta. Add chicken and mix well.
  • In a small bowl, whisk all dressing ingredients together.
  • Pour over pasta salad and toss to coat. Sprinkle with additional Pecorino Romano or Parmesan cheese if desired.
  • Garnish with fresh basil.