You are here: Home » Main Course » Smokey Chicken and Roasted Veggie Pasta Salad

Smokey Chicken and Roasted Veggie Pasta Salad

Recipe by National Chicken Council

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

Combine the Italian dressing and bottled red peppers in a mini food processor, process until smooth. Set aside.
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.
Roast in a 400F oven 17-20 minutes or until lightly caramelized.
Meanwhile, deep fry garbanzos in 360F oil 40-60 seconds or until lightly browned and crispy.
Drain on paper towels and immediately sprinkle lightly with smoked paprika and sea salt. Set aside.
In a large bowl combine the roasted veggies, olives, tomatoes, chicken, pasta and parsley.
Toss with dressing, spoon onto a serving platter and top with garbonzos, pine nuts and parmesan cheese