Picnic Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
I large zucchini raw cubed2 medium tomatoes raw cubed1 orange bell pepper raw cubed1 can extra large black olives chopped1 lb. cooked boneless skinless chicken breast cubed1 box Barilla Plus Farfalle cooked2 cups Eating Right Herb & Balsamic Vinaigrette Dressing2 Tbsp. minced garlicOreganoBasilBlack pepper
Cook farfalle as per instructions on box.
Rinse pasta in cold water and let drain fully.
Combine pasta with cubed vegetables, olives and chicken.
Mix two cups Eating Right Herb & Balsamic Vinaigrette Dressing, 2 tablespoons minced garlic and herbs to taste.
Add dressing mixture to pasta mixture. For best results let chill in the refrigerator overnight. Can be served warmed as well.
Yields 19 - 1 cup servings
Number of Servings: 19
Recipe submitted by SparkPeople user REDHOLLY.
Rinse pasta in cold water and let drain fully.
Combine pasta with cubed vegetables, olives and chicken.
Mix two cups Eating Right Herb & Balsamic Vinaigrette Dressing, 2 tablespoons minced garlic and herbs to taste.
Add dressing mixture to pasta mixture. For best results let chill in the refrigerator overnight. Can be served warmed as well.
Yields 19 - 1 cup servings
Number of Servings: 19
Recipe submitted by SparkPeople user REDHOLLY.
Nutritional Info Amount Per Serving
- Calories: 163.4
- Total Fat: 2.3 g
- Cholesterol: 19.6 mg
- Sodium: 311.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.0 g
- Protein: 11.3 g
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