Chicken Rigatoni Pasta Salad

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package monterey gourmet food chicken & cheese rigatoni
• 2 italian squash, thinly sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup cherry tomatoes, quartered
• 1/2 red onion, thinly sliced and quartered
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar

Recipe

• 1 boil 4 quarts of water. add rigatoni to boiling water. bring back to a boil and then reduce heat to a simmer. cook for 2 ½ minutes. remove from water and set aside to cool.
• 2 meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
• 3 cut each cooled rigatoni into 5 pieces. add to the large bowl and toss.
• 4 in a small bowl, mix the olive oil and balsamic vinegar. dress the salad to your liking.
• 5 nutrition facts: serving size 1 cup. calories: 360. calories from fat: 220. total fat: 24g. saturated fat: 5g. trans fat: 0g. cholestrol: 40mg. sodium: 560mg. total carbohydrate: 23g. dietary fiber: 2g. sugars: 4g. protein: 10g.