Farfalle pasta salad with chicken and baked peppers

Grilled chicken pasta salad is so satisfying that goes as an independent dish. After all, it already has meat and vegetables, and pasta garnish. Mix boiled butterflies with pieces chicken, add vinegar-soaked tomatoes, greens and sweet grilled or roasted peppers with grill function. They will give the salad their unique baked the aroma. Season the salad with French dressing and serve. The perfect salad for a picnic! Share with friends: Time: 40 minutes Difficulty: easy. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

180 gr. farfalle pastes (butterflies)
2 large ripe tomatoes, peeled and chopped cubes
2 tbsp. l red wine vinegar
3 tbsp. l olive oil
1 tbsp. l Dijon mustard
2 sweet peppers (red and yellow), cut in half and seedless
1 small grilled chicken torn into slices of meat
2 tbsp. l chopped parsley leaves

Recipes with similar ingredients: farfalle pasta, tomatoes, wine vinegar, Dijon mustard, sweet pepper, chicken, parsley

Recipe preparation:

Set the oven grill 15 cm. From the heating element grilling. In a saucepan, bring the water to a boil, add salt and pour pasta. Cook, stirring, 10 minutes until al dente. Then Throw the pasta into a colander and rinse under a stream of cold water. Lay it on paper towels so that the glass is extra liquid.
Meanwhile, put the tomatoes in a small bowl and mix with 1 Art. l vinegar, 1 tbsp. l olive oil and 1/4 tsp salt. Leave marinate for 15 to 20 minutes.
Put the peppers on a baking sheet with the slice down and fry in the oven 5 – 7 minutes until the peel swells and burns. Arrange Peppers in a bowl, cover with a lid or plate and leave to steam 10 – 15 minutes. Rinse or scrape off the skin and chop peppers cubes.
In a large bowl, mix the remaining 1 tbsp. l vinegar and mustard. Add 0.5 tsp. salt and pepper. Stir the remaining 2 with a whisk Art. l olive oil. Put tomatoes in a dressing with liquid, baked peppers and parsley. Neatly everything mix. Add chicken and pasta to the salad before serving. Salt and pepper to taste, mix and serve.