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SUMMER PASTA SALAD
Keep cool this summer with a fresh pasta salad. Combine fresh vegetables, lean protein and whole grain pasta for an easy, healthy & delicious dinner.
Course
Main Course
Cuisine
Italian
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
596
kcal
Author
Linda Warren
Ingredients
Salad
½
lb.
whole grain pasta
(use gluten-free pasta if needed)
½
pint
cherry tomatoes,
halved
1
medium zucchini,
diced
½
large cucumber,
peeled and diced
½ - 1
red bell pepper or a combination of red
yellow and orange bell peppers, diced
½
large red or sweet onion,
diced
1
small can sliced ripe olives,
drained (optional)
¼
cup
pine nuts
⅓
cup
fresh basil,
chopped
1
cup
arugula,
chopped (optional)
2
chicken breasts,
grilled or rotisserie style, chopped
Dressing
8
oz
favorite Italian salad dressing
¼
cup
Pecorino Romano or Parmesan cheese,
grated
2
teaspoons
sesame seeds
½
teaspoon
pimenton or smoked paprika
¼
teaspoon
celery seed
Pinch
garlic powder
Instructions
Cook pasta according to directions on box. Pour into colander, rinse and let drain.
In a large bowl, combine all vegetables then toss with pasta. Add chicken and mix well.
In a small bowl, whisk all dressing ingredients together.
Pour over pasta salad and toss to coat. Sprinkle with additional Pecorino Romano or Parmesan cheese if desired.
Garnish with fresh basil.
Nutrition
Calories:
596
kcal
|
Carbohydrates:
60
g
|
Protein:
38
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
77
mg
|
Sodium:
830
mg
|
Potassium:
1079
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
2260
IU
|
Vitamin C:
84.2
mg
|
Calcium:
157
mg
|
Iron:
4.4
mg