Bistro chicken pasta salad | Heart and Stroke Foundation

Ingredients

• 1/3 cup (75 mL) balsamic vinegar
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) canola oil
• 1 garlic clove, minced
• 2 cups (500 mL) whole wheat penne pasta, cooked
• 3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
• 1/4 cup (50 mL) grated or shaved Parmesan cheese
• 12 cherry tomatoes, sliced in half
• 1/2 small red onion, sliced in rings
• 1/4 tsp (1 mL) ground oregano
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/2 cup (125 mL) freshly chopped basil