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Chicken Rotini Salad with Rosemary

Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Chicken Rotini Salad with Rosemary
Prep time

Cook time

Total time


  • 4 ounces dried multigrain rotini
  • 1½ cups cubed cooked skinless chicken breasts, cooked without salt
  • (about 7½ ounces cooked)
  • 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
  • 1 cup grape tomatoes, halved (about 5 ounces)
  • 1 cup fresh baby spinach (about 1 ounce)
  • ⅓ cup finely chopped red onion
  • 1 2.25-ounce can sliced black olives, drained
  • 3 tablespoons red wine vinegar
  • 1 Tablespoon olive oil (extra-virgin preferred)
  • ½ teaspoon organic dried rosemary, crushed
  • ¼ cup crumbled low-fat blue cheese

  1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
  2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
  3. Stir in the pasta. Gently fold in the blue cheese.


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One Response to “Chicken Rotini Salad with Rosemary”

  1. Chere Desvergnes Says:

    How to make my second blog my default one on Tumblr?

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