Smokey Chicken and Roasted Veggie Pasta Salad

  • Yield 4 pieces

Ingredients

DRESSING
2/3 cup bottled Italian salad dressing
1/2 cup bottled roasted red peppers, drained
SALAD
1 large red bell pepper, cored and cut in 1 inch pieces
1 medium red onion, cut in 1/4 inch rings, rings quartered and separated
12 pieces large asparagus spears, peeled and cut in 1 1/2 inch pieces
1 tablespoon olive oil
1/2 teaspoon smoked paprika, plus extra
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup canned garbanzo beans, rinsed, drained & patted dry oil for deep frying
1/4 cup sliced black olives
1 1/2 cups cherry tomatoes (or grape tomatoes), cut in half
2 cups rotisserie chicken, cut in bite-sized pieces
3 cups cooked rotini pasta
1/4 cup chopped fresh Italian parsley
1/4 cup toasted pine nuts, or slivered almonds
1 ounce fresh grated parmesan cheese

Instructions

 

  1. Combine the Italian dressing and bottled red peppers in a mini food processor, process until smooth. Set aside. 
  2. Line a baking sheet with foil. Place the fresh red pepper pieces, onion and asparagus on the baking sheet and toss with the 1 Tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon sea salt and black pepper to coat evenly.  
  3. Roast in a 400F oven 17-20 minutes or until lightly caramelized. 
  4. Meanwhile, deep fry garbanzos in 360F oil 40-60 seconds or until lightly browned and crispy.
  5. Drain on paper towels and immediately sprinkle lightly with smoked paprika and sea salt. Set aside. 
  6. In a large bowl combine the roasted veggies, olives, tomatoes, chicken, pasta and parsley.
  7. Toss with dressing, spoon onto a serving platter and top with garbonzos, pine nuts and parmesan cheese

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