Pasta Salad-Catalina
Source of Recipe
Fire Times
Recipe Introduction
Chief Kerry Keon
List of Ingredients
2 Pounds penne pasta - cooked (al-dente), drained & lightly oiled
1/2-cup canola oil
1 Large green bell pepper - 1/4-inch dice
1 Large red bell pepper - 1/4-inch dice
1 Large red onion - 1/4-inch dice
4 Bunches scallions - sliced thin on the bias
2-cups zucchini - julienne cut
2-cups yellow squash - julienne cut
2-cups carrot - julienne cut
4-cups plum tomatoes - 1/2-inch dice & drained of extra liquid
2-tbsp - finely diced parsley
2-tbsp - fresh basil - finely chopped
4 Boneless, skinless chicken breasts - grilled with rotisserie seasoning or other favorite dry seasoning, cooled and diced in 1/2-inch pieces. Reserve 3/4-cup for garnish.
Dressing:
6-tbsp. Sherry vinegar
3/4-cup Olive oil
4-tbsp. Dijon mustard
4-tbsp. Sugar
1 1/2-tbsp. Kosher salt
2-tsp. fresh thyme - chopped
Fresh ground black pepper to taste
Recipe
1. Prepare the dressing by whisking all ingredients together. Check seasoning. Reserve and refrigerate.
2. Prepare the pasta to package directions, and when cooked al-dente, wash and drain the pasta and then add a little canola oil and toss to coat. Refrigerate until chilled. The oil will keep the pasta separated while it is cooling in the refrigerator.
3. Grille the chicken and let cool in refrigerator. When ready for service, dice the chicken into 1/2-inch pieces.
4. Mix all the ingredients together, except the pasta. Toss with the dressing and reserve.
5. Just before serving, add the cooked and oiled pasta. Mix well to coat all the ingredients.
6. Garnish with fresh chopped parsley and top with additional diced chicken breast pieces.
Yield: Approximately 20
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