Chicken - Sonoma Chicken Pasta Salad Jars

By Unblond1

Ingredients

• Salad:
• 6 ounces rotini or penne pasta
• 1/4 cup dried cranberries or cherries
• 4 stalks celery, thinly sliced
• 1 cup diced cooked chicken (about 1 small breast)
• 1/4 cup pecans
• 1/3 cup Stella Freshly Crumbled Gorgonzola Cheese
• Dressing:
• 1/2 cup fresh raspberries
• 2-1/2 tablespoons white wine vinegar
• 2 tablespoons honey
• 2 teaspoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 6 tablespoons extra virgin olive oil
• 1/2 teaspoon poppyseeds

Preparation

Step 1

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.