Description
A healthy and fresh summertime pasta salad bursting with flavors. Tossed with a quick and easy vinaigrette!
Ingredients
Scale
Honey Basil Balsamic Vinaigrette
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/3 cup extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon honey
For the Salad
- 1 lb. whole wheat fusilli pasta (DeLallo is my favorite)
- 1/2 small red onion, sliced thinly
- 2 cups baby arugula
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grape tomatoes, halved
- 1/3 cup roasted hazelnuts, chopped and toasted
- 1/3 cup feta cheese, crumbled
- 1/2 cup marinated artichoke hearts, chopped
- 1 roasted chicken, meat removed and sliced
Instructions
For the Honey Basil Balsamic Vinaigrette*
- Place basil, garlic, olive oil, balsamic vinegar, and honey into a blender or small food processor and pulse until smooth.
For the Salad
- Cook pasta according to directions. Rinse with cold water, and then drain well. In a large bowl mix pasta, onion, arugula, sun-dried tomatoes, fresh tomatoes, hazelnuts, feta, and artichoke hearts. Arrange sliced chicken on top, and drizzle dressing over the salad just before serving, tossing lightly to coat.
Notes
*Double if you like your salads with plenty or dressing, or to have on hand for leftovers This recipe is adapted from Fitnessista’s Best Pasta Salad
Nutrition
- Serving Size: 1 Serving
- Calories: 381
- Sugar: 6.2g
- Sodium: 215mg
- Fat: 24g
- Saturated Fat: 4.4g
- Unsaturated Fat: 17.8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.8g
- Protein: 14g
- Cholesterol: 28mg
