Tuscan Chicken Pasta Salad
You won't find this in Tuscany, but try getting there in under 30 minutes.
Servings: 6
Calories: 350kcal
Ingredients
PASTA
- 8 oz box chickpea noodles uncooked
- 3 oz sun dried tomatoes julienne-cut (84 grams)
- 1 cup spinach (29 grams)
- ¼ cup parmesan cheese grated (30 grams)
- 12 oz chicken breast cooked & shredded
- 4 pieces bacon cooked & chopped (30 grams)
VINAIGRETTE DRESSING
- ¾ cup apple cider vinegar
- 1 tablespoon brown mustard
- 2 tablespoon olive oil
- 3 teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Gather all ingredients. If you have not cooked + chopped the bacon and cooked + shredded the chicken, do so before proceeding.
- Prepare chickpea noodles according to instructions on package.
- Add cooked noodles back to pot after draining. Add the spinach and stir to wilt.
- Add all of the pasta salad ingredients (everything not in the dressing) to a large bowl. Mix well.
- To make the dressing, add all ingredients except olive oil to a jar. While whisking, slowly drizzle in olive oil to emulsify.
- Pour the dressing over the pasta salad. Mix until fully coated.
- Chill in the fridge before serving.
Notes
- To meal prep: Make according to instructions. Store in an airtight container in the fridge for up to 5 days. You can split into 6 containers (one serving each) or store in a big container and serve as needed. 1 serving is 203 grams (7 oz) or about 1.3 cups
- This recipe is GF.
- To make DF: Omit parmesan cheese.
- I used packaged sun-dried tomatoes; you could also use jarred sun-dried tomatoes removed from the oil.
- To track on MyFitnessPal and MacrosFirst: Search "Jordo’s World Tuscan Chicken Pasta Salad”
Nutrition
Calories: 350kcal | Carbohydrates: 29g | Protein: 31g | Fat: 12g | Cholesterol: 58mg | Sodium: 298mg | Potassium: 546mg | Fiber: 5g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 23mg