Chicken Caesar Pasta Salad with Roasted Tomatoes and Peppers
This recipe sort of spotaneously came together after a trip out to the U-Pick farm on Sauvie Island. Kathleen provided the roasted tomatoes and peppers (recipe included below).
Chicken Caesar Pasta Salad with Roasted Peppers and Tomatoes
Ingredients
3 cups cooked (6 oz. uncooked) whole grain or brown rice pasta
2 cups shredded roasted chicken, skin removed (We bought a small lemon-pepper rotisserie chicken from Trader Joe’s for this and it was perfect.)
1/3 cup light Caesar dressing (store-bought or make your own)
4 oz feta cheese, crumbled
2 tbsp chopped fresh basil
2 cups torn romaine lettuce
1 cup arugula
1 clove garlic, crushed
1 cup roasted tomatoes and red peppers (recipe below)
Combine all ingredients in a large bowl and toss to coat.
Serves 4.
Serving size: 2 cups
Nutrition Info: 265 cal, 6g fat, 37g carb, 16g protein
Roasted Peppers and Tomatoes
Ingredients
2-3 red, green, orange or yellow bell peppers or combination of–cleaned, seeded & sliced
2-3 plum or roma tomatoes–sliced
2 TBSP. olive oil (the good stuff)
1/2 tsp. salt
Crushed red pepper (as desired)
Preheat oven to 350 degrees. Place sliced peppers and tomatoes in shallow baking dish. Sprinkle olive oil and salt over the vegetables and mix well. Bake for approximately 30-40 minutes. Serve in pasta, salads or as an accompaniment to beef and pork. If serving as side dish sprinkle with crushed red pepper to taste.