You can serve this salad as a main meal or a side. I also love that it is equally tasty both warm and cold which makes it a perfect summer time dish for BBQs and picnics. For the chicken on this dish I try to plan ahead and use leftovers from the night before, or cook a large batch of chicken at once and freeze into portion sized freezer bags for all kinds of quick meals.
8 oz uncooked Pasta
1 cup Cooked Chicken, diced
2 bunches of Asparagus
1 package of Grape Tomatoes (10.5 oz)
2/3 cup chopped Walnuts
4-6 oz Feta Cheese (or the whole package, I love Feta)
6TBL Balsamic Vinegar
¼ cup Olive Oil
2 tsp Dijon Mustard
2 tsp Honey
1 clove Garlic, minced
Salt and Pepper to taste
Place vinegar in a small saucepan and heat over medium heat until reduced by half, about 2-4 minuets. Place into a small Off Your Rocker Pottery bowl and add remaining ingredients, whisk all together and set aside.
Cook pasta according to package ingredients. Cut asparagus into bit sized pieces. Bring a large pot of water to a boil and add the asparagus, reduce heat to medium and cook for 5 minuets. Drain in a colander and run cold water over asparagus to stop the cooking process.
Cut tomatoes into halves or quarters and place into a XL Bowl from Off Your Rocker Pottery. Add chicken, pasta, and asparagus to the bowl. Whisk the dressing just before using and add it to your XL bowl and toss everything to coat. Then add the walnuts and feta and toss lightly. Serve in medium bowls from OYRP and enjoy! Make sure to Pin this recipe for later reference. An easy and convenient Pin button is below.
Artist and Owner of Off Your Rocker Pottery
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