Ingredients
- 8 oz. pasta (Rotini, Farfalle, Fusilli, Cavatappi, Bowtie) cooked and cooled slightly
- 1 c. Roasted chicken, shredded
- 1 Medium zucchini, thinly sliced
- 1-2 Small yellow squash, thinly sliced
- Cherry tomatoes
- 1 c. Arugula
- 2 Apples, coarsely chopped
- 1/4 c. Pecans, toasted and roughly chopped
- Sea Salt and fresh cracked pepper
Vinaigrette:
1/4 c. J. Olive Co. Persian Lime Olive Oil
1/4 c. J. Olive Co. Gravenstein Apple Balsamic
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs
Directions
1. Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine.
2. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, arugula, tomatoes and apples. Top with pecans, salt and pepper, and dress with the vinagrette.