Ingredients
- 2 c Big Brick House Pasta (Garlic Fusilli, elbow pasta)
- 1 Tbsp Garlic Olive Oil
- 1/2 sm red onion sliced
- 3 tsp Ginger powder (fresh ginger)
- 2 tsp Garlic & Herb Blend (2 crushed cloves)
- 1 1/2 c brussels sprouts chopped
- 1/2 c red cabbage chopped
- 1/2 c carrots chopped
- 1/2 c Sweet red pepper chopped
- 1/2 tsp Himalayan Salt
- 1/4 tsp Cut Black pepper
- 1/4 tsp Serrano Pepper Powder (chili powder, smoked paprika)
- 1 rotisserie chicken skin removed, shredded
- 2 green onions chopped
Dressing
- 1/2 c Honey Ginger Balsamic Vinegar
- 1/2 c Basil olive oil
- 1/2 tsp Garlic & Herb Blend
- 1/2 tsp dried basil
- Salt and Pepper to taste
Servings:
Units:
Instructions
- Blend dressing ingredients and allow them to meld while preparing the salad. Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water. In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through. Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
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