Veggie and Chicken Pasta Salad

Veggie and Chicken Pasta Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . 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. Try it with a bean-based pasta like lentil or chickpea pasta for added protein and fiber.

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

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 200

  • Total Fat 5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 160mg
  • Total Carbohydrate 24g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 15g
  • Potassium 280mg
  • Phosphorus 170mg

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

Ingredients

Ingredients

  • uncooked whole-wheat elbow pasta
    1 cup
  • diced red bell pepper
    1/2 cup
  • diced cucumber
    1/2 cup
  • small broccoli florets (fresh or frozen)
    1/2 cup
  • large carrot (diced)
    1
  • diced cooked chicken breast
    1 cup
  • light mayonnaise
    1/4 cup
  • red wine vinegar
    1 tbsp
  • dried oregano
    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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