*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Chef Katie Sutton, of Food and Drink Resources, developed several clever pasta shaker salads. They’re a perfect to-go meal that holds well. Assemble them ahead in dome-lidded parfait cups and let each customer add dressing and shake the ingredients to mix.
Red Rooster Chicken Pasta Salad featured at center of photo.
1.3 pounds Barilla Elbows
3 cups diced red bell pepper
3 cups diced celery
3 cups diced red onion
6 cups diced grilled chicken
1 1/2 cups minced poblano peppers
1 1/2 cups creamy sriracha dressing
Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In each cup, layer 2 Tbsp red peppers, 2 Tbsp celery, 2 Tbsp red onion, 1/4 cup chicken, 1/2 cup pasta, and 1 Tbsp poblano. Cover and refrigerate.
Package 1-oz. containers of dressing on the side. Refrigerate with the pasta salad shakers.