08 Jun Bow Tie Pasta with Chicken & Asparagus Salad
BOW TIE PASTA WITH CHICKEN & ASPARAGUS SALAD
Summer is the best time of the year to embrace salads. I like to make a cold pasta salad using ingredients from dinner the day before and re-invent it into a new dish. For the Bow Tie Pasta with Chicken & Asparagus Salad, I used cooked leftover chicken breast and asparagus, added some pasta and toss it with a little dressing. Makes an easy balanced meal for lunch or dinner.
Pasta Salad Dressing
- 1/2 cup reduced fat mayonnaise
- 2 tsp rice vinegar
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- 1/2 tsp celery seed
- 1/8 tsp salt
- 1 cup bow tie pasta
- 4 strips turkey bacon, chopped & cooked
- 6 asparagus spears trimmed, cut in ½-inch pieces, cooked
- 3/4 cup cooked & chopped chicken breast
In a medium bowl, add dressing ingredients and stir well. Set aside.
Cook pasta according to instructions on the package. Drain and rinse under cold water.
In a large bowl, combine pasta, turkey bacon, asparagus and chicken. Add dressing and toss.
Cover and refrigerate for 1 to 2 hours or until chilled.
Makes 4 Servings
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate.
Note: Recipe can also be found in The Meal Planning Playbook.