Every month I give a recipe that reflects our monthly menu promotion, this month we featured our NEW Summer Tropics Menu. With a very exciting and flavorful menu we thought we would share a great pasta salad that you can make at home perfect for any summer BBQ and party!
Our Penne Pasta with Chicken is surrounded with carrots, cucumbers, celery, and chicken tossed in our refreshing Citrus Vinaigrette accented with subtle flavors of ginger and cilantro. We hope it is a great addition to your main dishes at home!
Penne Pasta w/ Chicken in a Citrus Vinaigrette
½ lb. ½” diced chicken pieces Cook chicken in 325 degree oven for approximately 10 minutes. Cut into ½” pieces.
12 cups water In a pot, bring water and salt to a full boil. Add pasta and
1 tablespoon table salt cook for approximately 10 minutes in boiling water
1 ¼ lbs. penne rigate pasta until al dente (soft, but still firm). Immediately strain pasta
2 tablespoons canola oil and flash cool in cold water. Drain water completely.
Coat pasta with oil to prevent sticking.
6 tablespoons soy sauce Combine ingredients in a bowl and whisk thoroughly to
6 tablespoons red wine vinegar combine.
4 tablespoons water
3 tablespoons canola oil
3 tablespoons seasoned rice wine vinegar
2 tablespoons Korean teriyaki sauce
2 tablespoons white sugar
1 ½ tablespoons orange juice concentrate
1 ½ tablespoons chili garlic sauce
1 tablespoon finely minced ginger
1 tablespoon finely minced orange zest
2 cups shredded carrots Combine ingredients and mix to evenly coat with dressing.
1 cup quartered – ¼” diced cucumbers Allow to marinate for 2 hours. Season to taste with salt and
1 cup ¼” diced celery pepper.
½ cup coarsely chopped cilantro
cooked penne rigate pasta
cooked chicken pieces
Yields approximately 12 cups