Chicken Pasta Salad With Wild Blueberries

Ingredients

I cupĀ  fat-free red wine vinegar dressing, divided
Salad:
3 cups dried spiral-shaped pasta
1 cup pea pods, trimmed, cut in half
2 cups (about I pound) cooked chicken, cubed
I cup sliced celery
I cup fresh wild blueberries, washed, patted dry
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar
2-3 tablespoons chopped fresh basil
Salt and pepper to taste
1/2 cup freshly grated or shredded Parmesan cheese

Directions

Divide the dressing into 2 one half cup portions and set both aside.

Meanwhile, cook the pasta according to package directions. About I minute before the pasta is done, add the pea pods.

When the pasta is done, drain and rinse the pasta and pea pods with cold water.

Transfer them to a large serving bowl and add the chicken, celery, blueberries, red pepper, parsley and red onion.

Drizzle with the red wine vinegar, 1/2 cup of the fat-free red wine vinegar dressing, basil, salt and pepper to taste.

Cover and refrigerate several hours or overnight to blend the flavors. Before serving, drizzle with the remaining 1/2 cup of the fat-free dressing and add the Parmesan cheese. Toss gently to mix

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Instructions

  1. I cup fat-free red wine vinegar dressing, divided
    Salad:
    3 cups dried spiral-shaped pasta
    1 cup pea pods, trimmed, cut in half
    2 cups (about I pound) cooked chicken, cubed
    I cup sliced celery
    I cup fresh wild blueberries, washed, patted dry
    1/2 cup finely chopped red pepper
    1/4 cup chopped parsley
    1/4 cup chopped red onion
    1/4 cup red wine vinegar
    2-3 tablespoons chopped fresh basil
    Salt and pepper to taste
    1/2 cup freshly grated or shredded Parmesan cheese


    Divide the dressing into 2 one half cup portions and set both aside.

    Meanwhile, cook the pasta according to package directions. About I minute before the pasta is done, add the pea pods.

    When the pasta is done, drain and rinse the pasta and pea pods with cold water.

    Transfer them to a large serving bowl and add the chicken, celery, blueberries, red pepper, parsley and red onion.

    Drizzle with the red wine vinegar, 1/2 cup of the fat-free red wine vinegar dressing, basil, salt and pepper to taste.

    Cover and refrigerate several hours or overnight to blend the flavors. Before serving, drizzle with the remaining 1/2 cup of the fat-free dressing and add the Parmesan cheese. Toss gently to mix

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