Chicken Rigatoni Pasta Salad - cooking recipe

Ingredients

Salad
1 (16 ounce) package Monterey Gourmet Food Chicken & Cheese Rigatoni
2 italian squash, thinly sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup cherry tomatoes, quartered
1/2 red onion, thinly sliced and quartered
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Dressing
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar

Preparation

Boil 4 quarts of water. Add rigatoni to boiling water. Bring back to a boil and then reduce heat to a simmer. Cook for 2 1/2 minutes. Remove from water and set aside to cool.
Meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
Cut each cooled rigatoni into 5 pieces. Add to the large bowl and toss.
In a small bowl, mix the olive oil and balsamic vinegar. Dress the salad to your liking.
Nutrition Facts: Serving Size 1 Cup. Calories: 360. Calories from Fat: 220. Total Fat: 24g. Saturated Fat: 5g. Trans Fat: 0g. Cholestrol: 40mg. Sodium: 560mg. Total Carbohydrate: 23g. Dietary Fiber: 2g. Sugars: 4g. Protein: 10g.