Asian Chicken Pasta Salad

Summer is my favorite time of year for pasta salads. You can make them in the morning or a day ahead to save time just before dinner. I like to incorporate roasted vegetables for an added layer of flavor, but if you don’t have the time, I recommend using a vegetable that doesn’t need to be cooked (such as carrot or red pepper). Another option would be to use a bottled Asian dressing to speed this salad up. A fun substitution for pasta would be quinoa. Serve as a side dish or alongside a green salad for a complete meal.

What You Need:

4 cups whole wheat spiral pasta, cooked in chicken broth
2 cups roasted chicken, cubed
1 recipe roasted Brussels sprouts
5 green onions, thinly sliced
½ cup dried cranberries
½ cup toasted sliced almonds
1 recipe sesame ginger dressing



What To Do:

Cook pasta in chicken broth according to packages instructions.

Drain and allow to cool slightly.

Combine all ingredients in a large bowl and mix well.  Allow flavors to marry in the refrigerator for 2-24 hours before serving. 

Serves 6-8


Bon Appetit!
Mary





Roasted Brussels Sprouts

What You Need:

½ lb Brussels sprouts, quartered
1 tsp extra virgin olive oil
1/8 tsp salt
1/8 tsp freshly cracked black pepper



What To Do:

Toss sprouts in oil, salt and pepper. Roast in a 400* oven for 10 minutes.

Sesame Ginger Dressing

What You Need:

2 Tbs rice wine vinegar
4 Tbs sesame oil
1 ½ tsp soy sauce
1 ½ tsp ginger
¼ tsp freshly cracked black pepper
Hot sauce to taste



What To Do:

Combine all ingredients in a bowl with a wisk and set aside.