Summer's Bounty Pasta Salad
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
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
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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.
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.
Member Ratings For This Recipe
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ANGELHOLE
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