Colourful Pasta Salad

Ingredients

• 6 oz (170 g) dry whole wheat rotini pasta
• 2 tbsp (30 mL) olive oil, divided
• 8 oz (227 g) raw boneless skinless chicken breast, chopped
• 1 cup broccoli florets
• ½ cup carrots, cut into coins
• 1 cup red bell pepper, chopped
• ½ small red onion, thinly sliced
• 1 cup sugar snap peas, sliced
• ¼ tsp black pepper
• 1 tsp dried basil
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (30 mL) red wine vinegar

Directions

• Cook the pasta al dente according to package directions. Drain and transfer to a large bowl.
• Heat 1 tbsp oil in a medium skillet over medium heat.
• Cook chicken for 4-5 minutes, stirring occasionally, until cooked through. Set aside.
• Steam broccoli and carrots for 3-4 minutes or until tender crisp. Add red bell pepper, red onion, peas, and chicken to the pasta.
• Mix 1 tbsp oil, black pepper, basil, Dijon mustard, and red wine vinegar in a small bowl.
• Pour the dressing over the pasta salad and mix well.
• Cover and refrigerate for at least 2 hours or overnight before serving.