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.
