Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette

Name: Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette
Total time: 25 min
Yield: 8 servings
Ingredients: 1 cup olive oil; 1/2 cup white balsamic vinegar; 2 teaspoons mccormick perfect pinch italian seasoning; 1 1/2 teaspoons McCormick Garlic Salt; 1/2 teaspoon McCormick Black Pepper Ground; 1 pound boneless, skinless chicken breast halves; 8 ounces penne pasta, cooked and drained; 1/2 cup broccoli florets; 1/2 cup bell pepper thinly sliced; 1/2 cup cherry tomatoes halved; 1/2 cup red onion thinly sliced; 1/4 cup toasted pine nuts; 1/4 cup bacon McCormick® Bac'n Pieces™, Flavored Bits

McCormick

13Ingredients

320Calories

25Minutes

Ingredients

servings:

1 cup olive oil
1/2 cup white balsamic vinegar
2 teaspoons mccormick perfect pinch italian seasoning
1 1/2 teaspoons McCormick Garlic Salt
1/2 teaspoon McCormick Black Pepper (Ground)
1 pound boneless, skinless chicken breast halves
8 ounces penne pasta, cooked and drained
1/2 cup broccoli florets
1/2 cup bell pepper (thinly sliced)
1/2 cup cherry tomatoes (halved)
1/2 cup red onion (thinly sliced)
1/4 cup toasted pine nuts
1/4 cup bacon (McCormick® Bac'n Pieces™, Flavored Bits)

Directions

Mix oil, vinegar, Italian seasoning, garlic salt and pepper in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.

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