Chicken, Lemon and Arugula Pasta Salad
Danalaila
August 20, 2017
Ingredients
- 1 box Rotini pasta with a full serving of vegetables can find in pasta aisle - I used Barilla
- 1 store bought rotisserie chicken skin off and and chicken off the bone - cut into bite size pieces
- 1 cup Arugula
- 2 TBSP pint nuts toasted
Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- Black pepper
Cheese Topping
- 1/3 cup fresh grated parmesan cheese can add more if you like - or leave off completely
Servings:
Units:
Instructions
- In a small mixing bowl add all the vinaigrette ingredients and mix well to combine and set aside. Toast the pine nuts in a small sauté pan on low for a few minutes until golden and set aside.
- Next, in a large mixing bowl add the chopped chicken, toasted pine nuts, and arugula.
- Then cook the pasta to package instructions and drain but do not rinse and add the warm pasta to the chicken mixture.
- Next, add in the lemon vinaigrette and toss to coat everything completely. I like to add parmesan at this point and toss again to combine - check for seasoning to see if it needs salt and pepper and enjoy!
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