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Veggie and Chicken Pasta Salad
15 min prep time
10 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Veggie and Chicken Pasta Salad
The key to including pasta in your meal plan without going overboard on carbohydrate is to keep the portion size small and serve it with lots of veggies and some protein. This is a quick dinner the whole family can enjoy any time of year. Try it with a bean-based pasta like lentil or chickpea pasta for added protein and fiber.
15 min prep time
10 min cook time
4servings
1 cup
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Step-By-Step Instructions:
- Cook the pasta according to the package directions. Drain.
- In a large bowl, mix together the pasta, red bell pepper, cucumber, broccoli, carrots, and chicken.
- In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta, vegetables, and chicken and mix well. Serve.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 200
-
Total Fat
5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 30mg
- Sodium 160mg
-
Total Carbohydrate
24g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 15g
- Potassium 280mg
- Phosphorous 165mg
Ingredients
uncooked whole-wheat elbow pasta
1 cup
diced red bell pepper
1/2 cup
diced cucumber
1/2 cup
small broccoli florets (fresh or frozen)
1/2 cup
large carrot (diced)
1
diced cooked chicken breast
1 cup
light mayonnaise
1/4 cup
red wine vinegar
1 tbsp
dried oregano
1/8 tsp
freshly ground black pepper
1/8 tsp
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