STYLE

Pasta salad with chicken and grapes perfect choice for light lunch or dinner

09/12/2012 01:08 EDT | Updated 11/12/2012 05:12 EST
Here is a recipe for a treasure of a pasta dish to clip and keep for those days you want something a little special for a light lunch or dinner.

Chicken Pasta Salad

250 g (8 oz) cavatappi, fusilli, farfalle or other short pasta (about 625 ml/2 1/2 cups)

750 ml (3 cups) shredded cooked chicken (about 375 g/12 oz)

250 ml (1 cup) red grapes, halved

250 ml (1 cup) sliced celery

50 ml (1/4 cup) thinly sliced red onion

250 ml (1 cup) crumbled havarti, colby or Gouda cheese

Salt and pepper, to taste

50 ml (1/4 cup) chopped toasted walnuts or almonds

Dressing

250 ml (1 cup) milk

1 clove garlic, minced

30 ml (2 tbsp) liquid honey

15 ml (1 tbsp) Dijon mustard

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) dried thyme

1 ml (1/4 tsp) dried rosemary

50 ml (1/4 cup) freshly squeezed lemon juice

50 ml (1/4 cup) plain yogurt

In a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt.

In a large saucepan, cook pasta according to package directions, until al dente; drain. Rinse under cold running water until cool; drain well.

Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Season with salt and pepper. Sprinkle with nuts.

Makes 4 to 6 servings.

Nutritional information per serving: 490 calories; 34 g protein; 47 g carbohydrate; 19 g fat; 3 g fibre; 661 mg sodium.

Tip: Buy a barbecued chicken from the grocery store or cook extra on the weekend and shred the meat to use in this pasta salad.

Source: Dairy Farmers of Canada, www.dairygoodness.ca

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