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Products used in this recipe...
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Italian Noodle Salad
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Provided by Joni Shank from Savannah, TN
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SERVINGS:
8
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INGREDIENTS:
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- 8 ounces vermicelli
- 1 cup green beans
- 6 tablespoons Wildtree Basil Pesto Grapeseed Oil
- 2 tablespoons white wine vinegar
- 3 tablespoons sugar
- 1 teaspoon Wildtree Garlic & Herb Blend
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1 green pepper, cut into strips
- 4 ounces colby jack cheese, cubed
- 1 medium zucchini, sliced
- 1 medium squash, sliced
- 10 cherry tomatoes, halved
- 1 small red onion, halved and sliced
- 1 pound chicken breast, cooked, cubed
- 2 tablespoons parmesan cheese, shredded
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PREPARATION:
Cook vermicelli according to package directions, adding green beans during last 4 minutes of cooking. Meanwhile, combine oil, vinegar, sugar, Garlic Blend, salt, and parsley. Add the vegetables, cheese, and chicken. Drain pasta and beans and rinse in cold water. Add all of the ingredients together and toss to coat. Refrigerate until chilled. Top with shredded parmesan cheese.
Calories 360; Fat 17 g; Saturated
Fat 4.5 g; Carb 32 g; Fiber 3 g; Protein 21 g; Chol 45 mg; Sodium 430 mg
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