Veggie and Chicken Pasta Salad

Veggie and Chicken Pasta Salad
Photo Credit: Peter Papoulakos.
Summary

The key to including pasta in your meal plan without going overboard on carbohydrate is to keep the portion size small and serve it with lots of veggies and some protein. This is a quick dinner the whole family can enjoy any time of year.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 205

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 160mg
  • Total Carbohydrate 25g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 15g
  • Potassium 280mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 1 Lean protein, 1/2 Fat

Ingredients

Ingredients

  • uncooked whole-wheat elbow pasta
    1 cup
  • red bell pepper (diced)
    1/2 cup
  • cucumber(s) ((peeled), diced)
    1/2 cup
  • small broccoli florets
    1/2 cup
  • large carrot (diced)
    1
  • cooked chicken breast (diced)
    1 cup
  • light mayonnaise
    1/4 cup
  • red wine vinegar
    1 tbsp
  • dried oregano (dried)
    1/8 tsp
  • freshly ground black pepper
    1/8 tsp
Directions

Directions

  1. Cook the pasta according to the package directions. Drain.

  2. In a large bowl, mix together the pasta, red bell pepper, cucumber, broccoli, carrots, and chicken.

  3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta, vegetables, and chicken and mix well. Serve.

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