Sonoma Chicken Salad Pasta Jars

  • Photo and Recipe courtesy of <a href='http://foxeslovelemons.com/' target='_blank'>Foxes Love Lemons</a>, Lori Yates
  • Total Time: 30 minutes
  • Prep: 20 minutes
  • Cook:10
  • Yield: 4

    Ingredients

    Salad Jars

  • 6 ounces rotini or penne pasta
  • 1/4 c. dried cranberries or cherries
  • 4 stalks celery, thinly sliced
  • 1 c. cooked chicken, diced
  • 1/4 c. pecans
  • 1/3 c. gorgonzola cheese, crumbled
  • Raspberry-Poppyseed Vinaigrette

  • 1/2 c. fresh raspberries
  • 2 1/2 tbsp. white wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons granulated sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1/2 tsp. poppyseeds

    Directions

  • Cook pasta according to package direction. Drain and rinse with cold water.
  • Meanwhile, make the Raspberry-Poppyseed Vinaigrette: In food processor or blender, process raspberries, vinegar, honey, sugar, salt and pepper until smooth. Add oil; process until all oil is incorporated. Stir in poppyseeds.
  • Divide Raspberry-Poppyseed Vinaigrette equally among 4 pint-sized mason jars. Divide pasta over dressing; layer remaining salad ingredients. Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.