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Garden Pasta Salad
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Garden Pasta Salad
YIELD Makes 8 servings
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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:
- 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.
This recipe appears in:
Pasta Side Dish
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 |
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