RAINBOW SPIRELLI PASTA SALAD,
1 lb. Tricolor Spirielli (I used Ancient Harvest Quinoa/Corn Garden Pagoda Pasta) cooked and rinsed with cold water
2 cups Smoked Chicken (optional)
1 cup Sundried Tomatoes, chopped
2 medium Carrots, shredded
1 Red Bell Pepper, chopped
3/4 cup toasted or roasted Hazelnuts, chopped
1 cup Parmesan, shredded
1 1/2 cups Balsamic Dijon Dressing=1 cup olive oil, 1/2 cup balsamic vinegar, 1/4 dijon mustard (or to taste), salt and pepper, blended until emulsified.
Toss all with dressing and serve!
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