Sun Dried Tomato Pasta
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 261.4
- Total Fat: 4.1 g
- Cholesterol: 39.1 mg
- Sodium: 419.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.4 g
- Protein: 18.0 g
View full nutritional breakdown of Sun Dried Tomato Pasta calories by ingredient
Introduction
Pasta salad with lots of veggies, cheese, and pepperoni. Great one-dish lunch to go. Pasta salad with lots of veggies, cheese, and pepperoni. Great one-dish lunch to go.Number of Servings: 10
Ingredients
-
12 piece Sun Dried Tomatoes
16 tbsp Maple Grove Balsamic Vinaigrette
12 oz Barilla Tri-Color Rotini Pasta
1 Bell Pepper, Orange
1 Bell Pepper, Red
1 Bell Pepper, Yellow
8 tbsp Balsamic Vinaigrette - Sugar Free Maple Grove Farm of Vermont
3 serving Grape Tomatoes (3oz/12 tomatoes)
11 serving Sargento Light String Cheese 2% Reduced Fat Low Moisture Mozzarella Cheese 1 stick/serving
300 gram Zuchinni, fresh, raw
16 ounces Chicken Breast (I used a store bought rotisserie chicken)
Tips
Use favorite pasta and/or dressing. Cheese can be omitted to lower calories and it still tastes great! Other veggies can also be subbed - very easy to personalize.
Directions
1. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.
2. Meanwhile, chop the chicken, sundried tomatoes (if not using julienned), zucchini, bell peppers & mozzarella. Slice the grape tomatoes in half.
3. Add the tomatoes, zucchini, bell pepper mozzarella, & chicken to the salad. Toss to distribute evenly.
4. Serve chilled
Serving Size: 10 servings
2. Meanwhile, chop the chicken, sundried tomatoes (if not using julienned), zucchini, bell peppers & mozzarella. Slice the grape tomatoes in half.
3. Add the tomatoes, zucchini, bell pepper mozzarella, & chicken to the salad. Toss to distribute evenly.
4. Serve chilled
Serving Size: 10 servings