Bistro chicken pasta salad | Heart and Stroke Foundation
Enjoy this Bistro chicken pasta salad recipe and find many more heart-healthy cooking ideas at heartandstroke.ca.
Keywords
- Recipe
- chicken
- spinach
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Grater
- Wooden spoon
- Tongs
- Airtight container
- Plastic wrap
- Spoon
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
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