Summer Chicken Pasta Salad
Serves 6

4 cups cooked gluten-free pasta
1 teaspoon olive oil
2 cups cold cooked chicken, cut into bite-
     size pieces
½ cup sliced green beans, steamed,
     drained (or salt-free canned)
½ cup raw or steamed carrots, cut into bite-
     size pieces
8-12 cherry tomatoes, halved, or 1 large
     tomato, cut into bite-size pieces

Vinaigrette
1 teaspoon dried thyme or oregano
red pepper flakes, to taste
½ teaspoon salt
fresh ground pepper, to taste
2 tablespoons wine or cider vinegar
6 tablespoons olive oil

1. Cook pasta in boiling salted water according to package directions, being careful not to overcook. (Test the pasta a few minutes before the recommended cooking time to ensure a good result. Pasta should be cooked al dente.) Rinse pasta after it is cooked under cold water to stop it from cooking. Drain and toss with 1 teaspoon olive oil to keep it from sticking together.
2. Make vinaigrette by whisking together all vinaigrette ingredients. Set aside.
3. Combine chicken, green beans, carrots and tomatoes. Gently fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until the salad is lightly coated with dressing. Serve cold on a bed of spring mix greens. Garnish with fresh parsley or a shake of dried parsley and paprika.

TIP: Pasta salad can be adapted to suit your taste. Use your favorite gluten-free pasta (bite-size works best) and a combination of any veggies, meat and dressing you like. Add onion, colored peppers, cheese, olives, capers, etc.

355 calories, 17g total fat, 2g sat fat, 251mg sodium, 33g carbs, 2g fiber, 19g protein

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