Summer's Bounty Pasta Salad

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Summer's Bounty Pasta Salad

4.3 of 5 (20)
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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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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!
    4 of 4 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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  • 2 of 2 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
    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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  • 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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