Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette

Name: Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: American,
Ingredients: 1 cup olive oil; 1/2 cup white balsamic vinegar; 2 tsps McCormick® Perfect Pinch® Italian Seasoning; 1 1/2 tsps McCormick® Garlic Salt; 1/2 tsp McCormick® Black Pepper, Ground; 1 pound boneless skinless chicken breast halves; 8 oz penne pasta cooked and drained; 1/2 cup broccoli florets; 1/2 cup thinly sliced bell pepper; 1/2 cup cherry tomatoes halved; 1/2 cup thinly sliced red onion; 1/4 cup toasted pine nuts; 1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits

This colorful chicken and pasta salad is perfect for a potluck, picnic or light supper.

15m

PREP TIME

10m

COOK TIME

440

CALORIES

13

INGREDIENTS

Servings: 8

Ingredients

1 cup olive oil
1/2 cup white balsamic vinegar Substitutions available
- white wine vinegar
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
1 pound boneless skinless chicken breast halves
8 ounces penne pasta, cooked and drained
1/2 cup broccoli florets
1/2 cup thinly sliced bell pepper
1/2 cup cherry tomatoes, halved
1/2 cup thinly sliced red onion
1/4 cup toasted pine nuts Substitutions available
- walnuts
1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits Substitutions available
- McCormick® Bac'n Pieces™ Bacon Flavored Chips

KEY PRODUCTS

INSTRUCTIONS

1 Mix oil, vinegar, Italian seasoning, garlic salt and pepper in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.
2 Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3 Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.