Roasted Zucchini and Chicken Pasta Salad
This is for all pasta salad fans (a.k.a. everyone, right?). This recipe will amaze you… She really has it all. The lemon, parsley and pine nuts combo is crazy!!! Enjoy!
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Ingredients
Dressing
- 5 c. tablespoons (75 mL) olive oil
- 1/4 cup (60 mL) lemon juice
- 2 tablespoon (30 mL) Dijon mustard
- 1 tablespoon (15 mL) honey
- 1 teaspoon (5 mL) chopped fresh thyme
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Salad
- 1 tablespoon (15 mL) olive oil
- 3 cups (750 mL) sliced zucchini
- 2 cloves of garlic, chopped
- 1/4 teaspoon (1.25 mL) salt
- Pepper, to taste
- 500 g short pasta of your choice
- 4 cubed cooked chicken breasts
- 1 cup (250 mL) coarsely chopped fresh parsley
- 1/4 cup (60 mL) finely chopped shallot
- 1/3 cup (80 mL) toasted pine nuts
- 1 green apple, cubed
- Zest of 1 lemon, well washed
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Dressing
- In a small bowl, combine all dressing ingredients.
Salad
- In a non-stick skillet, heat olive oil over medium-high heat and cook zucchini for about 3 minutes per side. Add garlic, salt and pepper and cook for 1 minute more, stirring often. Reserve.
- In a large pot of boiling salted water, cook the pasta according to the time indicated on the package. Drain the pasta and place it in a salad bowl. Let cool for a few minutes.
- Add grilled zucchini, chicken, parsley, shallot, pine nuts, apple, lemon zest and dressing and toss gently.
