Healthy Chicken Bow-Tie Pasta Salad

Healthy Chicken Bow-Tie Pasta Salad

Summer is the time for cold pasta salads.  This Healthy Chicken Bow-Tie Pasta Salad  Recipe uses a multigrain pasta, lots of fresh veggies, roasted chicken and a light dressing. The recipe has been modified from our original family recipe. For years, we made this pasta salad with regular spaghetti, and without chicken.  We love the healthy multigrain bow-tie pasta and chicken in this version. It is great for lunch or dinner and is a perfect dish to take to potlucks.

  • 1 Box (14.5oz) Barilla PLUS Multigrain Pasta, cooked according to directions on box
  • 1 C each: red, yellow & orange bell peppers, cut into small slices
  • 1 bunch of fresh aspargus, cut into approx 2″ pieces and blanched in boiling  water for 5 minutes, drain & rinse in cold water
  • 1 large can sliced black olives, drained
  • 2 C cubed fresh mozarella cheese
  • 1 1/2 C cherry or cherub tomatoes, cut in half
  • 3 boneless, skinless chicken breasts, roasted and cubed
  • 1/2 C  Wishbone Light Italian Dressing, more if desired
  • 2 T McCormick Salad Supreme Seasoning

Brush chicken breasts generously with olive oil and roast in 350 degree oven for 30-40 minutes until cooked through.  Cool for about 30 minutes and cut into cubes.  Cook pasta al dente, drain and rinse with cold water, drain again. Put pasta in large mixing bowl.  Add remaining ingredients and stir until mixed thoroughly. If salad seems dry, add more dressing.  Cover and chill for 4 hours or overnight. If possible, stir lightly once after 2 hours and again before serving. Serves at least 12. Recipe may easily be cut in half.

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