Rainbow Pasta Salad

En español

Salad

INGREDIENTS

• 1 package (12 ounces) tri-color rotini pasta
  
• 1 chicken breast, poached and diced
  
• ¼ pound low-sodium ham, diced
  
• ¼ pound cooked low-sodium turkey, diced
  
• 1 cup cucumber, seeded and diced
  
• 5 ounces fresh or canned pineapple, drained and diced
  
• 4 ounces fresh broccoli, cut in small florets
  
• 3 green onions, thinly sliced
  
• 4 ounces red bell pepper, cut into strips
  
• 1 tomato, seeded and diced
  
• 3 ounces feta cheese
  
• Salt and pepper to taste
  
• 1 bunch of fresh basil (6-8 leaves), cut into strips (for garnish)
  
  

DIRECTIONS

1. Bring salted water and a garlic clove to boil in a tall stockpot. Add the pasta and cook 8 to 10 minutes, as per package directions.
2. Drain the pasta and let cool.
3. Place the pasta in a deep dish. Add all the ingredients plus the vinaigrette. Mix well.

Vinaigrette

INGREDIENTS

• 1 teaspoon rice vinegar
  
• 2 garlic cloves, chopped
  
• 2 tablespoons Dijon mustard
  
• ½ cup olive oil
  
• Salt and pepper to taste
  

DIRECTIONS

1. Combine the rice vinegar, garlic and Dijon mustard in a blender and blend.
2. Gradually add the olive oil until the dressing reaches a thick consistency.
3. Adjust seasonings.