Chicken Veggie Pasta Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.2
- Total Fat: 13.7 g
- Cholesterol: 33.7 mg
- Sodium: 404.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.9 g
- Protein: 19.0 g
View full nutritional breakdown of Chicken Veggie Pasta Salad calories by ingredient
Introduction
This is a salad I came up with to take to work for lunch. I do slightly cook the veggies at the end of the pasta cooking time to soften them a little. This is a salad I came up with to take to work for lunch. I do slightly cook the veggies at the end of the pasta cooking time to soften them a little.Number of Servings: 6
Ingredients
-
6 oz whole wheat penne pasta
1 cup fresh broccoli
1 cup baby carrots
1 cup fresh cauliflower
1 -13oz can of chicken breast, drained
8oz Virginia Brand Vidalia Onion Vinegarette
2 Tbsp shredded parmesan cheese
Directions
Makes about 6 servings
Cook penne pasta as directed on box for "firm" or "extra firm" texture, to your liking. When there is 3 minutes left of the pasta cooking time, add the broccoli, carrots, & cauliflower to the water along with the pasta.
Drain pasta & veggies in large colander, then immediately run pasta and veggies under cold water until all are cold to stop them from cooking further. Drain of excess water.
Place drained canned chicken into a large bowl. Break the chicken up with a fork or similar utensil. Add in drained pasta & veggies. Pour vidalia onion vinegarette over everything in the bowl and stir thoroughly to cover it all with the dressing. Sprinkle parmesan cheese on top.
Cover & refrigerate for at least 2 hours - ideally overnight for best flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user SKP2MYLOU.
Cook penne pasta as directed on box for "firm" or "extra firm" texture, to your liking. When there is 3 minutes left of the pasta cooking time, add the broccoli, carrots, & cauliflower to the water along with the pasta.
Drain pasta & veggies in large colander, then immediately run pasta and veggies under cold water until all are cold to stop them from cooking further. Drain of excess water.
Place drained canned chicken into a large bowl. Break the chicken up with a fork or similar utensil. Add in drained pasta & veggies. Pour vidalia onion vinegarette over everything in the bowl and stir thoroughly to cover it all with the dressing. Sprinkle parmesan cheese on top.
Cover & refrigerate for at least 2 hours - ideally overnight for best flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user SKP2MYLOU.