Chicken Pasta Primavera Salad With Parmesan Vinaigrette
Chicken Pasta Primavera Salad With Parmesan Vinaigrette
This pasta salad is just as flavorful as it is colorful.
Servings
6
Ingredients
- 8 ounce campanelle or other curly pasta
- 1/2 cup olive oil, divided
- 1 small onion, sliced
- 1 medium carrot, diced
- 1 small summer squash, cut into rounds
- 8 asparagus spears, cut into two-inch peices
- 1/2 cup peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 2 teaspoon lemon juice
- 1 teaspoon garlic, grated
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup parmigiano-reggiano, grated
- 2 cup perdue harvestland fresh whole chicken with giblets, cooked
- 1 cup cherry tomatoes, halved
- parmigiano-reggiano curls, for garnish
Directions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon of olive oil, and toss well to coat.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook until soft, about 2 to 3 minutes. Add carrot, summer squash, and asparagus. Cook 1 to 2 minutes. Add peas and cook for 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat, and let cool.
- Whisk together red wine vinegar, lemon juice, garlic, basil, and Parmigiano-Reggiano until combined. Continue whisking and drizzle in remaining 5 tablespoons of olive oil.
- To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes, and Parmigiano-Reggiano dressing until well combined. Transfer to serving platter and garnish with Parmigiano-Reggiano curls.