Chicken-Parmesan-Pasta Salad

Chicken-Parmesan-Pasta Salad

Looking for a hearty dinner? Then check out this pasta salad made with chicken and veggies – ready in 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

(1

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
  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.
Makes 6 (1 1/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
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.
Make-Ahead Tip
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:

1 Serving (1 1/3 Cups)
  • Calories 490
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 6g,),
  • Cholesterol 50mg;
  • Sodium 580mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    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.