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
ounces rotini or penne pasta
c. dried cranberries or cherries
stalks celery, thinly sliced
c. cooked chicken, diced
c. gorgonzola cheese, crumbled
c. fresh raspberries
tbsp. white wine vinegar
teaspoons granulated sugar
tsp. kosher salt
tsp. ground black pepper
tablespoons extra virgin olive oil
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.
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