Veggie and Chicken Pasta Salad

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.
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- Prep time
- 15 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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uncooked whole-wheat elbow pasta
- 1 cup
- 1 cup
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diced red bell pepper
- 1/2 cup
- 1/2 cup
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diced cucumber
- 1/2 cup
- 1/2 cup
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small broccoli florets (fresh or frozen)
- 1/2 cup
- 1/2 cup
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large carrot (diced)
- 1
- 1
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diced cooked chicken breast
- 1 cup
- 1 cup
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light mayonnaise
- 1/4 cup
- 1/4 cup
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red wine vinegar
- 1 tbsp
- 1 tbsp
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dried oregano
- 1/8 tsp
- 1/8 tsp
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freshly ground black pepper
- 1/8 tsp
- 1/8 tsp
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Directions
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Cook the pasta according to the package directions. Drain.
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In a large bowl, mix together the pasta, red bell pepper, cucumber, broccoli, carrots, and chicken.
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In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta, vegetables, and chicken and mix well. Serve.
Reviews
Write a Review-
I used penne pasta instead of elbows and the penne was wheat. So it looks different than pictured because of the different pasta. The instructions for this recipe was very easy to do and understand. I tasted as I put together and then tasted after I put all the ingredients together and in it. The taste truthfully is different without me adding salt. But it is very tasteful. This recipe was successful and looks appealing and I would make it again.