1 pkg (340 g) Italpasta Gluten Free Fusilli
1 cup (250 mL) peas
3 radishes, thinly sliced
1 cup (250 mL) sliced and quartered cucumber
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) paprika
1 lb (500 g) boneless skinless chicken breasts
Buttermilk Dill Dressing:
1/2 cup (125 mL) buttermilk
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) apple cider vinegar
4 tsp (20 mL) chopped fresh dill
1½ tsp (7 mL) Dijon mustard
4 green onions, sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
- Cook fusilli according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse under cold water; drain well. Toss pasta with 3/4 cup (175 mL) of the Buttermilk Dill Dressing; stir in radishes and cucumber.
- Preheat grill to medium-high heat; grease grate well. Stir together olive oil, vinegar, honey, garlic, salt, thyme and paprika; toss with chicken. Marinate for 15 minutes.
- Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 10 minutes; slice diagonally. Toss chicken into pasta salad. Serve with remaining Buttermilk Dill Dressing.
- Buttermilk Dill Dressing: Whisk together buttermilk, mayonnaise, vinegar, dill, mustard, green onions, salt and pepper.
Tip: Substitute sugar snap peas for peas if desired.
Per 1/6 recipe:
Calories 410; Fat 11g; Cholesterol 50mg; Sodium 640mg; Carbohydrate 54g; Fibre 2g; Sugars 4g; Protein 23g