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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 328.2
  • Total Fat: 13.0 g
  • Cholesterol: 39.5 mg
  • Sodium: 567.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.9 g

View full nutritional breakdown of Summer's Bounty Pasta Salad calories by ingredient
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Summer's Bounty Pasta Salad

Submitted by: PIANOMOM33
Summer's Bounty Pasta Salad

Introduction

A perfect meal for hot summer days! Very adaptable ~ mix and match your veggies and proteins for endless variety! Even better the next day after the flavors have a chance to blend. A perfect meal for hot summer days! Very adaptable ~ mix and match your veggies and proteins for endless variety! Even better the next day after the flavors have a chance to blend.
Number of Servings: 12

Ingredients

    1 c. carrots, shredded
    1 med. red onion, diced
    1 zucchini, diced
    2 c. cauliflower, chopped
    1 med. green pepper, diced
    1 med. red pepper, diced
    1 c. grape tomatoes, halved
    16 oz. whole wheat rotini (or other pasta of your choice)
    2 - 10 oz. cans chicken breast , drained (or substitute protein of your choice...tuna, shrimp, crab meat, etc.)
    1 c. reduced-fat sour cream
    1 c. light ranch dressing
    1 c. light mayonnaise
    4 cloves garlic, minced
    salt & pepper, to taste

Directions

1. Cook pasta according to package directions, drain & cool.
2. While pasta is cooking, chop veggies and place in large bowl.
3. Add chicken breast (or protein of your choice) to veggies.
4. Once pasta is cool, add to veggies and mix gently.
5. For dressing, mix together the sour cream, mayo, ranch dressing, and minced garlic. Pour over salad and turn gently until entire salad is coated.
6. Refrigerate at least 2 hours before serving.

Makes about twelve 1-1/2 c. servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PIANOMOM33.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Awesome salad, very delicious. Recipe could have fed an army lol. I think I will cut the recipe in half next time. - 9/10/09

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  • Very Good
    2 of 2 people found this review helpful
    Wow does this recipe make a lot! For mine, I used Kraft FreeMayo (no fat, very little calories), and Kraft Free Italian dressing for the base. I put in half an onion, broccoli, egg whites, chicken, carrots, black olives, tomatoes, garlic and tarragon. Came out great. - 11/29/09

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  • Very Good
    2 of 2 people found this review helpful
    This recipe was excellent! I halfed this recipe to take to a small family reunion.. Everyone loved it! - 8/30/09

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  • 1 of 1 people found this review helpful
    This is a wonderful salad. I make it when I have left over protein. For instance if we have rotisserie chicken for supper, then the left overs go into the salad. Great recipe, thanks! - 6/30/10

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  • Very Good
    1 of 1 people found this review helpful
    I just made this for fellowship supper tomorrow night! Wow o Wow! its great ~ as I was plundering thru my pantry & freezer tho, I didn't have ALL the ingredients, but with the basics of this recipe, you can be so SPARKING creative! i have added this to my recipe book! Delicious! - 6/15/10

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  • This sounds like a great combination of vegetables, pasta and meat! I will try this with variations, brown rice pasta (husband has celiac disease), cucumber and an oil and white basalmic vinegar dressing with a little salt, pepper and tarragon too. A great base recipe. - 8/26/13

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  • I took this salad to a family reunion and everyone wants the recipe. I did add some other veggies. The flavor is really great! - 7/24/12

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  • Really useful recipe, loads of variations possible. Thank you :-) - 7/12/11

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  • Terrific recipe! I used grilled chicken and cut back on the dressings as I prefer my pasta salad a bit on the dry side. I think this dish works warm or cold! Thanks for sharing! - 1/7/11

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  • I've started making it once or twice a month for packing work lunches! - 9/14/10

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  • made this today with extra veggies from the farmer's market! The ranch dressing gives it a little zip! I used FF yogurt instead of sour cream. - 9/1/10

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  • I made this with crabmeat and everyone loved it. - 8/20/10

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  • This was excellent! I never would have thought that mayo, ranch, and sour cream would make such a delicious dressing! I have having leftovers for lunch today. - 7/30/10

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  • I would like to try this recipe and it looks like a good meal I just don't know if my sister-in-law would like it. - 7/20/10

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  • Looks yummy! I'm supposed to make a pasta salad for a wedding in late summer & I think this is it! I'll try it out first, of course! - 7/9/10

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  • This is a keeper! - 7/5/10

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  • loved this . made a hugh difference with my husband love for vegetables . - 4/11/10

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  • I make a variation of this all the time and it's really good and filling.I recently discovered I could use fat free greek yoghurt flavoured with herbs of your choice. tastes just as good and cuts out more calories. Thanks for posting. - 9/17/09

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  • I just mixed this up so it could chill for dinner and I already love it! - 9/3/09

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  • 0 of 1 people found this review helpful
    DO you think it would be too dry if I left out the sour cream? - 8/21/09

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  • Delicious! - 8/3/09

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  • wow! this sounds soooo good! Q: This might seem dumb but, does the chicken (or protein of your choice) have to be cooked first? If it does then how would you prepare it? - 8/2/09

    Reply from PIANOMOM33 (8/2/09)
    Yes, the protein should be cooked. For the chicken, I use either baked or grilled chicken breast, diced into bite-sized pieces. Other possibilities include canned tuna or crab, salad shrimp, diced ham, etc.


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  • 0 of 1 people found this review helpful
    I'll try this for the Midwest Folk Festival supper for the band and dance leaders. - 7/27/09

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  • This was a big hit at my family reunion yesterday. I will definitely make again. - 7/19/09

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  • very good! I think I will add some radishes to the mix next time!!! - 6/30/09

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