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Pasta & potato salads

Chicken-Tarragon Pasta Salad
This salad offers a brightly flavored lunchtime package of whole grains, fiber-rich artichoke hearts, and crunchy peppers. For a vegetarian pasta salad, substitute 1 (15-oz.) can rinsed and drained chickpeas. If the salad seems a bit dry after a couple days in the refrigerator, add a squirt of lemon juice to refresh it.
1/2 lb Pasta, penne, whole wheat, dry, pkg
2 tablespoon Pine nuts
2 tablespoon White wine vinegar
1/2 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 tablespoon Fresh tarragon
1/4 cup Olive oil
14 oz Marinated artichoke hearts, drained and quartered
6 oz Hearts of palm, cut crosswise into 1/4 inch thick rounds
1/2 each Medium green bell pepper, seeded, cut into 1 inch pieces
1/2 each Medium red bell pepper, seeded and cut into 1" pieces
6 tablespoon Fresh lemon juice
3/4 lb Cooked chicken breast, cut into bite-size pieces
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Chicken-Tarragon Pasta Salad

Chicken-Tarragon Pasta Salad

Chicken-Tarragon Pasta Salad
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:14 minutes
1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add penne or ziti. Stir pasta well, and cook for about 10 to 12 minutes, stirring once or twice, until just tender, or al dente. Drain, rinse with cool water, and place in a large bowl.
2. While pasta is cooking, toast pine nuts in a dry skillet over medium-high heat, stirring constantly to prevent burning, about 1 to 2 minutes. Set aside.
3. In a small bowl, combine vinegar, salt, pepper, and tarragon. Gradually whisk in olive oil. Drizzle over pasta, then add chicken, artichokes, hearts of palm, and green and red bell pepper. Add lemon juice and reserved pine nuts, and toss to combine well. Refrigerate at least 1 hour before serving to allow flavors to meld. Store in an airtight container in refrigerator for up to three days. Serve chilled or at room temperature.
Notes: Ziti pasta can be used in place of penne pasta. 2 tsp. dried tarragon may be used in place of 2 Tbsp. fresh tarragon. Taste of Inspirations is the chicken of choice for this recipe.
Source: Hannaford fresh Magazine, March - April 2009