Summer Chicken Pasta Salad (07.04.13)

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by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 16 ounces whole wheat pasta, any type
  • 4 cups cubed or shredded cooked chicken breast
  • 2 tomatoes, chopped
  • 1/2 small red onion, diced
  • 1 bell pepper, chopped, any color
  • 1 zucchini, chopped
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons agave syrup
  • 1 teaspoon minced garlic
  • Summer Chicken Pasta Salad
  • 16 ounces whole wheat pasta, any type
  • 4 cups cubed or shredded cooked chicken breast
  • 2 tomatoes, chopped
  • 1/2 small red onion, diced
  • 1 bell pepper, chopped, any color
  • 1 zucchini, chopped
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons agave syrup
  • 1 teaspoon minced garlic
  • 2 teaspoons brown or Dijon mustard
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, pepper, zucchini, salt substitute and pepper.

In a small bowl, whisk the vinegar, oil, agave, garlic, mustard, salt substitute and pepper. Drizzle over salad and toss to coat; mix together with cilantro or parsley and Parmesan cheese. 

  • 2 teaspoons brown or Dijon mustard
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, pepper, zucchini, salt substitute and pepper.

In a small bowl, whisk the vinegar, oil, agave, garlic, mustard, salt substitute and pepper. Drizzle over salad and toss to coat; mix together with cilantro or parsley and Parmesan cheese.