Summer Pasta Salad with Lime Vinaigrette

Summertime is the perfect time for a colorful pasta salad that's quick, healthy and tangy.

8 oz farfalle pasta, prepared according to package directions

1 chicken breast, seasoned, cooked and shredded

1 medium zucchini, quartered and thinly sliced

1 medium yellow squash, quartered and thinly sliced

2 nectarines, coarsely chopped

1/3 cup coarsely chopped parsley

Lime Vinaigrette (recipe below)

1/4 cup toasted sliced almonds

Season your chicken breast on both sides and sear on both sides.  Cook until desired doneness.  Set aside to cool and then shred.

Thinly slice the zucchini and yellow squash and add them to the pasta water the last two minutes of cooking.  

Drain the pasta and veggies and rinse under cool water.  Set aside.

Chop the nectarines and parsley.

Gently stir together the pasta, chicken, veggies and nectarines in a large bowl.  

Top with Lime Vinaigrette and then top with toasted almonds.  

Serve immediately.

Lime Vinaigrette

1 Tbsp lime zest

2 Tbsp fresh lime juice

2 Tbsp white balsamic vinegar

1 Tbsp Creole mustard

1 1/2 tsp honey

1 small garlic clove, pressed

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup olive oil

Whisk together lime zest, lime juice, vinegar, Creole mustard, honey, garlic, kosher salt, and freshly ground black pepper in a small bowl.  

Add olive oil in a slow, steady stream, whisking constantly until smooth.