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Chicken-Parmesan-Pasta Salad

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Chicken-Parmesan-Pasta Salad
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Looking for a hearty dinner? Then check out this pasta salad made with chicken and veggies – ready in 30 minutes.
Updated Nov 26, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

490 Calories, 29g Total Fat, 21g Protein, 35g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
490
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
6g
30%
Cholesterol
50mg
17%
Sodium
580mg
24%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
15%
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.
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