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Ontario asparagus and chicken pasta salad with zesty dressing

Ontario asparagus and chicken pasta salad with zesty dressing

By Zoe Liang
10’ Prep time
10’ Cook time
20’ Total time
373 Calories
4 Serving

Summary

Use hot or mild salsa for the preferred "heat" level when dressing this main-course salad. serve it hot, cold or at room temperature for busy-night family dinners or as part of a buffet meal. brown-bag any leftovers for office or school lunches.
Zoe Liang 0 Followers

Step by Step

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Step 1

In large saucepan with at least 12 cups (3 L) of boiling salted water, cook penne for 5 minutes. Add garlic, asparagus, chicken and mushroom; return to slow boil. Reduce heat and simmer gently for 5 minutes or until chicken is cooked and penne and asparagus are just tender. Drain. Add oil and vinegar; toss well to coat. Add salsa and parsley; toss gently. Season with salt and pepper to taste.

Ingredient

  • Chopped fresh ontario parsley
    Chopped fresh ontario parsley
    25 ml
  • Garlic, minced
    Garlic, minced
    2 cloves
  • Salsa
    Salsa
    125 ml
  • Dried penne pasta
    Dried penne pasta
    175 g
  • Ontario asparagus, trimmed and cut in 1-inch (2.5 cm) pieces
    Ontario asparagus, trimmed and cut in 1-inch (2.5 cm) pieces
    500 g
  • Ontario portabella mushroom cut in 1-inch (2.5 cm) chunks
    Ontario portabella mushroom cut in 1-inch (2.5 cm) chunks
    1 large
  • Boneless skinless ontario chicken, cut in 1-inch (2.5 cm) pieces
    Boneless skinless ontario chicken, cut in 1-inch (2.5 cm) pieces
    375 g
  • Each olive oil and red wine vinegar
    Each olive oil and red wine vinegar
    25 ml
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