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 min
  • Total Time 30 min
  • Servings 6

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

  • 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.

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 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.