The Perfect Side Dish
Raspberry Pesto Pasta Salad
Ingredients:
| 1/4 cup | prepared pesto | 50 mL |
| 2 | boneless, skinless chicken breasts | about 375 g |
| 4 cups | fusilli pasta | 1 L |
| Half English cucumber, chopped | ||
| 11/2 cups | Ontario raspberries | 375 mL |
| Dressing: | ||
| 2/3 cup | Gay Lea French Onion Dip | 150 mL |
| 2 tbsp | vegetable oil | 25 mL |
| 2 tbsp | red wine vinegar | 25 mL |
| 2 tbsp | finely chopped sundried tomatoes in oil, drained | 25 mL |
| Pinch of pepper | ||
| 2 tbsp | each chopped fresh parsley and basil | 25 mL |
Instructions:
Spread pesto all over chicken breasts. Place on preheated greased grill over medium-high heat, for about 12 minutes, turning once, until no longer pink inside. Place on cutting board.
Meanwhile, in large pot of boiling salted water cook fusilli for about 10 minutes or until tender. Drain and rinse with cold water until pasta is cool. Drain well and place in large bowl. Thinly slice chicken and add to pasta with cucumber and raspberries.
Dressing: In a bowl, whisk together French Onion Dip, pesto, oil, vinegar, sun-dried tomatoes and pepper. Pour over pasta mixture and toss to coat. Sprinkle with parsley and basil. Toss to combine.
Makes 4 to 6 servings.