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–+ servings
Chicken and vegetable pasta salad - protein pasta is combined with a variety of vegtables such as chopped carrots, peppers, broccoli, and cucumber as well as boiled chicken and is then tossed in a light dressing which includes light mayonnaise, red wine vinegar and italian seasoning.

Chicken and Veggie Pasta Salad

Chicken and veggie pasta salad is a fantastic recipe for a quick, delicious, and healthy lunch item. Protein pasta is combined with non-starchy vegetables such as carrots, cucumber, broccoli, and bell peppers, as well as protein-rich chicken breast. Together, it is tossed in a light dressing that enhances the flavors of the dish, while still allowing the individual tastes to shine. Serve with a side of fresh fruit or a green salad for a perfect lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 265 kcal

Equipment

  • Stove

Ingredients
  

  • 1 lb pasta you can use whole wheat, a protein pasta, or a lentil pasta
  • 1 bell pepper diced
  • 1/2 cucumber diced
  • 1 cup broccoli florets cut into small pieces
  • 2 carrots diced
  • 1 cup chicken breast boiled and diced
  • 1/4 cup light mayonnaise
  • 1 TBSP red wine vinegar
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta of choice according to package instructions. Drain and rinse under cold water. In another pot, boil your chicken breast until it reaches an internal temperature of 165℉. If preferred, using a rotisserie chicken for this dish is a great alternative to boiling the chicken breast.
  • While the pasta is cooking, prepare the vegetables. Dicing into roughly the same size pieces, cut the carrots, bell pepper, and cucumber. Similarly, cut the broccoli florets into small, bite-sized pieces. Add the vegetables to a large mixing bowl along with the pasta.
  • Lastly, prepare the dressing. Add the ¼ cup of light mayonnaise, 1 TBSP of red wine vinegar, and 1/4 tsp of dried oregano. Mix well and taste for seasoning - add 1/2 tsp of salt if needed and 1/2 tsp of black pepper.

Nutrition

Calories: 265kcalCarbohydrates: 47gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 13mgSodium: 244mgFiber: 3gSugar: 4g
Keyword bell pepper, broccoli, carrot, cucumber, lunch time recipe, non-starchy vegetable, pasta
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