GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay chicken pasta salad recipe

This is ridiculously delicious. And it takes little to no time at all to prepare!

I wanted something cold, light, and veggieful to help combat the heat of the summer after a weekend impromptu tubing adventure down the Comal river with my parents and three year old little lady.

And the green chile lime vinaigrette? It’s to die for.

It’s amazingness should be illegal.

Don’t let the name fool you either, the vinaigrette isn’t spicy at all. If you do want some spice in your life, just add in a chopped jalapeño to the pasta salad and you’ll be good to go.

I swear I could live off avocados in the summer. Avocados and salsa.

Now all I need is a margarita or a spiked watermelon. Mmm…

Fiesta Pasta Salad & Green Chile Lime Vinaigrette
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1 Cup • Calories: 208.4 • Fat: 8.5 g • Carb: 30.4 g • Fiber: 7 g • Protein: 6.1 g • Sugar: 7.1 g • Sodium: 225.9 mg

Ingredients:
Vinaigrette:
4 Oz. Chopped Green Chilies
1/4 C. Cilantro, Chopped
3 Tbsp. Lime Juice
1 Garlic Clove, Minced
1 Tbsp. Olive Oil
1 Tbsp. White Wine Vinegar
1 Tbsp. Water
1 Tsp. Honey

Salad:
2/3 C. Veggie Pasta Rotini Noodles, Cooked
1 Can No Salt Added Black Beans, Drained & Rinsed
1 Can No Salt Added Corn, Drained
1 Can No Salt Added Diced Tomatoes, Drained
2 Avocado, Diced

Directions:
Combine the vinaigrette ingredients together in a small bowl.

Stir together and cover.

Set in the fridge to cool while you get the pasta salad together.

Toss the ingredients for the pasta salad in a large bowl together. Allow to cool in the fridge until ready to serve.

I added the avocado in last and carefully stirred it in so that it would turn to mush.

When ready, plate up the pasta salad and top with the dressing.

Alternatively you could toss the pasta salad with the vinaigrette if you intend to eat it all right away. Otherwise the noodles will swell and further absorb the liquid.

I topped mine with a bit of queso fresco, just because I had it on hand and didn’t want it to go to waste. It’s so entirely unneeded.

Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them. I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)

The ingredients in this pasta are really simple, but they work together to give it a ton of fresh, bold flavor. To make it, you’ll need thinly sliced chicken breast, linguine, red and yellow bell peppers (I bought pre sliced peppers, which were half the price of whole ones), fresh oregano, and feta. Marzetti Simply Dressed Champaign Vinaigrette pulls everything together – you’ll use it as a marinade for the chicken and to dress the final dish. (You could also use Simply Dressed & Light Cesear Dressing).

This pasta is delicious warm, but it’s also fabulous served as a chilled pasta salad. I can’t wait to eat the leftovers!

Grilled Chicken and Pepper Pasta

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 6

¾ cup Marzetti Simply Dressed Champagne Vinaigrette
1 pound chicken cutlets
1 box high-fiber linguini
1 red bell pepper, chopped
1 yellow bell pepper, chopped
10 kalamata olives, quartered
¼ cup crumbled feta
4 springs fresh oregano
1 pinch crushed red pepper flakes

Pour ½ cup champagne vinaigrette into a shallow dish. Add the chicken and turn to coat. Cover and marinate for 30 minutes. Grill over high heat until done, 4-5 minutes on each side (discard extra marinade). Cut into strips.
Meanwhile, boil pasta according to the directions on the package. Place peppers in the bottom of a colander; drain the cooked pasta over the peppers. Let sit 2 minutes, then return to the pot. Stir in chicken olives, feta, and oregano. Stir in ¼ cup vinaigrette. Season with crushed red pepper flakes.
Serve with more feta and oregano, as desired.

Calories: 420 Fat: 10 Carbohydrates: 52.5 Fiber: 7 Protein: 31.5

3.2.1652

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This is the last recipe in the series that I’ve been doing with Marzetti Simply Dressed this spring and, once again, I have a terrific giveaway (worth $175) to give one of you! It includes:

5 coupons for free Marzetti Simply Dressed dressings
a $75 Visa Giftcard
Williams Sonoma salad spinner
Crate & Barrel over-the-sink board with colander
Trio vegetable peeler
Nine assorted Marzetti vegetable pods, for storing leftover vegetable halves (I use these all the time and love them!)

Enter using the Rafflecopter widget below (it might take a second to load.) For an alternate entry, send an email with the subject “Marztti Simply Dressed Giveaway” to giveaway@healthy-delicious.com.

a Rafflecopter giveaway

This post was brought to you in partnership with Marzetti Simply Dressed; I was compensated for creating the recipe for chicken and pepper pasta. All opinions are my own.

Chef Gordon Ramsay Recipes

Tag: gordon ramsay chicken pasta salad recipe

Fiesta Pasta Salad & Green Chile Lime Vinaigrette

Chicken and Pepper Pasta {+ Marzetti Giveaway!}