Quinoa Pasta Salad
Wondering what do you do with that delicious left over Herb Roasted Chicken you made the other night!!? Here is my recipe for my favorite Quinoa Pasta Salad.
Quinoa Pasta Shells
5 or 6 Small baby bell sweet peppers
1 Red onion
Left over Herb Roasted Chicken Cut into pieces.
For the Dressing:
1 1/2 Cup Olive Oil
1 1/2 Cup Red Wine Vinegar
1 1/2 Tbs Garlic Powder
1 1/2 Tbs Dried Oregano
1/2 tbs Parsley
1 1/2 Tbs Dried Basil
2 Tsp Black Pepper
2 Tsp Salt
1 Tbs Onion Powder
2 1/2 Tbs Dijon Mustard (Gluten Free)
For the dressing mix all ingredients together in a dressing bottle or Tupperware. Shake or Mix very well. Let sit in fridge for at least 2 hours while all ingredients marry together.
Cook quinoa pasta shells according to package directions. Let cool after cooking.
Cut up sweet peppers and red onion, place in big mixing bowl. Add in cut up roasted chicken and quinoa pasta shells. Mix together and add two cups of dressing to your pasta salad. Toss and refrigerate for at least 2 hours before serving. Healthy, yummy and so delicious!