Rotini Mediterranean Chicken Pasta Salad

Name: Rotini Mediterranean Chicken Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 cups (750 mL) Catelli Whole Wheat Rotini; 6 (1.5 L) cups coarsely chopped rapini, lightly packed; 1/4 (50 mL) cup Red wine vinegar; 2 (10 mL) tsp Honey; 1 (5 mL) tsp Dijon mustard; 1 Large clove garlic, minced; 1/2 (2 mL) each tsp Salt and pepper, divided; 1/3 (75 mL) cup extra virgin olive oil; 2 boneless, skinless chicken breasts, cubed; 1 (250 mL) cup drained and rinsed marinated artichoke hearts, chopped; 1/2 (125 mL) cup thinly sliced roasted red pepper; 1/2 (125 mL) cup Thinly sliced red onion; 1/4 (50 mL) cup Toasted pine nuts

Try our flavorful Rotini Mediterranean Chicken Pasta Salad. Made with a handful of fresh and healthy ingredients, it’s a guaranteed crowd-pleaser.

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Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

20 minutes

Servings

4 servings

Catelli Whole Grains Rotini

Ingredients

4 servings

3 cups (750 mL) Catelli Whole Wheat Rotini

6 (1.5 L) cupscoarsely chopped rapini, lightly packed

1/4 (50 mL) cupRed wine vinegar

2 (10 mL) tspHoney

1 (5 mL) tspDijon mustard

1Large clove garlic, minced

1/2 (2 mL) each tspSalt and pepper, divided

1/3 (75 mL) cupextra virgin olive oil

2boneless, skinless chicken breasts, cubed

1 (250 mL) cupdrained and rinsed marinated artichoke hearts, chopped

1/2 (125 mL) cupthinly sliced roasted red pepper

1/2 (125 mL) cupThinly sliced red onion

1/4 (50 mL) cupToasted pine nuts

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook the rotini according to package directions, add the rapini during the last 2 minutes of cooking. Drain and rinse under cold, running water until cool. Drain well and set aside.

Step 2

Meanwhile, stir the vinegar with the honey, mustard, garlic and half each of the salt and pepper. Slowly drizzle in the olive oil, whisking constantly, until the mixture is well combined.

Step 3

Heat a large nonstick skillet over medium-high heat. Season the chicken evenly with the remaining salt and pepper. Toss the chicken with 2 tbsp (30 ml) of the dressing mixture. Brown the chicken in the skillet for 10 to 12 minutes or until cooked through.

Step 4

Toss the chicken with the rotini, rapini, remaining dressing, artichoke hearts, roasted red pepper, onion, basil and pine nuts. Salad can be held in the refrigerator for up to 1 day.