Bow Tie Pasta Salad with Chicken and Roasted Peppers
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Cooking Time:
15 min
Prep Time:
25 min
Total Time:
40 min
Ingredient
1Kosher salt
26 ounces bowtie pasta
32 large ripe tomatoes, seeded and diced
42 tablespoons red wine vinegar
53 tablespoons extra-virgin olive oil
61 tablespoon Dijon mustard
7Freshly ground pepper
82 bell peppers (red and yellow), halved lengthwise and seeded
91 small rotisserie chicken, shredded into large pieces
102 tablespoons chopped fresh parsley leaves
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Nutritional components
- Calories580
- Total Fat22 grams
- Saturated Fat4.5 grams
- Carbohydrates40 grams
- Dietary Fiber4 grams
- Cholesterol140 milligrams
- Sodium352 milligrams
Cooking process
Step 11. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
Step 22. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
Step 33. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
Step 44. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
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