We were excited to be selected to post about Marzetti Simply Dressed Salad Dressing because we've enjoyed many of their other products; Caramel Dip, Fruit Dip, Classic Ranch and USDA Organic Parmesan Ranch dressing. As soon as we found out we rushed to the local grocery store to buy a bottle. Varieties include Ranch, Balsamic, Caesar, Coleslaw and Blue Cheese. We got the Simply Dressed Balsamic Vinaigrette. Amy and I were debating about what to make during the drive, at the store and on our way home. Salads, bruschetta, and marinated chicken all came to mind. Then Amy suggested that we make a Pasta Salad. All to many times pasta salad is drenched in an orange Italian dressing and figured it could use a makeover. We also picked up a bottle of their Marzetti Strawberry Chardonnay Vinaigrette dressing since we were there. That will be another post. Amy loves it. I'm starting to get jealous.
1/4 cup - carrots
1/4 cup - celery
1/4 cup - yellow bell pepper
1/4 cup - red bell pepper
1/4 cup - zucchini
1/4 cup - broccoli
6oz - chicken breast
2 tsp - butter
1 cup - ditalini pasta
Cook chicken breast until juices run clear. Shred or 1/4" dice. Cool in refrigerator
Saute' vegetables in 2 tsp butter until crisp. Cool in refrigerator.
Boil 1 cup ditalini pasta according to directions or to al' dente. Rinse with cold water.
Combine ingredients when cool and Cover with Marzetti Simply Dressed all natural Balsamic Vinaigrette. We used about 3/4 a 12oz bottle. Refrigerate about 3 hrs.
This post is part of the FoodBuzz TasteMaker program with Marzetti Simply Dressed.