Featuring Seasons Brand Balsamic Vinegar

A fresh, protein-packed pasta salad that’s perfect for meal prep and best served chilled.

Ingredients:

Pasta & Chicken

1 box gluten-free pasta (your favorite brand) 2 chicken breasts 1 cup bone broth Sea salt, to taste Black pepper, to taste Garlic powder, to taste

Vegetables

1 cup broccoli, finely chopped 1 cup sweet peppers, finely chopped ¼ cup red onion, finely chopped 1 cup celery, finely chopped

Creamy Balsamic Dressing

½ cup clean-ingredient mayonnaise Red wine vinegar, Seasons brand balsamic vinegar, to taste Sea salt, to taste Black pepper, to taste Garlic powder, to taste Dill “everything” seasoning, to taste

Instructions

Cook the chicken Place chicken breasts in the Instant Pot with bone broth, sea salt, pepper, and garlic powder. Cook on high pressure for 10–12 minutes, then allow a natural release.

Remove chicken and finely chop or shred once cooled. Cook the pasta

Prepare gluten-free pasta according to package directions. Drain and let cool.

Prep the vegetables Finely chop broccoli, sweet peppers, red onion, and celery. Combine the salad In a large bowl, add the cooled pasta, chopped chicken, and vegetables. Stir until evenly combined.

Make the dressing In a separate bowl whisk together mayonnaise, red wine vinegar, and Seasons Brand balsamic vinegar to taste. Add sea salt, pepper, garlic powder, and dill everything seasoning. Mix and chill Pour dressing over the pasta mixture and stir well until everything is coated.

Refrigerate Cover and refrigerate at least 4 hours to allow the flavors to develop. Can also be topped with feta cheese when served.