Strawberry-Pasta Salad

Pasta and pecans are set off by a strawberry vinaigrette in this tasty pasta salad that makes a perfect lunch or light dinner. –Mellyn 

  • 3 cups pasta, uncooked
  • 3/4 cup oil
  • 1/4 cup water
  • 4 tablespoons vinegar
  • 4 tablespoon sugar
  • 1/4 cup freeze-dried strawberries**
  • 1/2 Tablespoon poppy seeds
  • 2/3 cup pecans, chopped
  • 1 13-ounce can chicken, drained
  • rosemary, if desired
  1. Cook pasta according to package directions.
  2. Put oil, water, vinegar, sugar, strawberries and poppyseeds into blender. Blend until smooth.
  3. When pasta is done, rinse well and leave in cold water for a few minutes to cool. Drain.
  4. Combine pasta, pecans and drained chicken.
  5. Toss with poppy seed dressing.
  6. Refrigerate for at least 2 hours or until ready to serve.
  7. Sprinkle with rosemary before serving, if desired.
**I haven’t tried making this dressing with fresh berries, but if you’re using fresh, I’d recommend using about 1 cup of berries in the dressing. The flavor in the freeze-dried berries is pretty intense. Also, if you’re using fresh, I’d cut some up and add them to the pasta before dressing the salad, too!




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