Chicken Pasta Salad (Gluten Free)
Dressing:
1/2 c. mayonnaise
1/2 c. Annie's Natural Tuscany Italian salad dressing (you can find this at Sprouts)
3 tbsp. lemon juice
1 tbsp. mustard
1/2 tsp. pepper
1/2 tsp. salt
Pasta:
1 Box Ancient Harvest Quinoa Pasta (Elbows or Garden Pagodas)
3 c. chopped, cooked chicken
2 zucchini, diced
2 red bell peppers, diced
3/4 c. black olives, diced (kalamata olives make it exceptional)
1 med. onion, diced
1 can black beans
2 Roma tomatoes, diced
Dressing:
1/2 c. mayonnaise
1/2 c. Annie's Natural Tuscany Italian salad dressing (you can find this at Sprouts)
3 tbsp. lemon juice
1 tbsp. mustard
1/2 tsp. pepper
1/2 tsp. salt
Pasta:
1 Box Ancient Harvest Quinoa Pasta (Elbows or Garden Pagodas)
3 c. chopped, cooked chicken
2 zucchini, diced
2 red bell peppers, diced
3/4 c. black olives, diced (kalamata olives make it exceptional)
1 med. onion, diced
1 can black beans
2 Roma tomatoes, diced
Cook
pasta according to directions; drain and cool. Combine mayonnaise,
salad dressing, lemon juice, mustard, salt and pepper and mix well,
until blended. Set aside. Cook chicken thoroughly, set aside. Chop and combine remainder of ingredients. In large bowl, mix together dressing, pasta, veggies and chicken. Chill for 2 hours. Stir well then serve in lettuce lined bowl if
desired. This recipe can also be made vegetarian. Leave out the chicken
and add more vegetables of choice.This salad can be stored in Tupperware in refrigerator for a week. If it starts getting dry, just add more Tuscany Italian Dressing.