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Marinated Mushrooms Carrots and Snow Peas
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Garden Pasta Salad
Yield: Makes 8 servings
Ingredients:
6
cups cooked penne pasta
2
cups shredded cooked skinless chicken breast
3/4
cup chopped red onion
3/4
cup chopped red or green bell pepper
3/4
cup sliced zucchini
1
can (4-ounce) sliced black olives, drained
1
teaspoon red pepper flakes
1
teaspoon salt (optional)
1
can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
1/2
cup lemon juice
1/2
cup grated Parmesan cheese
1/2
cup chopped fresh basil (optional)
1/4
cup chopped fresh parsley (optional)
Preparation:
1.
Combine pasta, chicken, onion, bell pepper, zucchini, olives, red pepper flakes and salt in large bowl; toss lightly. Combine soup and lemon juice in small bowl; mix well. Pour soup mixture over pasta salad; mix well. Sprinkle with Parmesan cheese, basil and parsley.
Nutritional Information:
| Serving Size: 1-1/4 cups salad | |
| Sodium | 886 mg |
| Protein | 18 g |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 36 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 31 % |
| Calories | 286 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Pasta Side Dish
