Chicken-Parmesan-Pasta Salad

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

8
oz. (3 cups) uncooked pasta nuggets (radiatore)
1
cup fresh baby carrots, halved diagonally
1
cup fresh small broccoli florets
2
cups chopped cooked chicken
1/4
cup sliced green onions
1/2
red bell pepper, chopped
1/2
cucumber, chopped
1
cup purchased peppercorn ranch salad dressing
1/4
cup grated Parmesan cheese
1/4
teaspoon salt

Directions

Directions

  • 1 Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2 In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.

Notes










Tips

Expert Tips

Cooking the vegetables for one minute in boiling water and then rinsing them in cold water brings out their color yet maintains their crisp-tender texture.

Prepare this salad one day ahead. Cover and refrigerate it until serving time. Just before serving, stir the salad. Add 1 to 2 tablespoons of peppercorn ranch dressing if the salad seems dry.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
490
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
6g,
6%
),
Cholesterol
50mg
50%;
Sodium
580mg
580%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
45%;
Calcium
8%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.