We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chicken-Parmesan-Pasta Salad

(3)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for a hearty dinner? Then check out this pasta salad made with chicken and veggies – ready in 30 minutes.

Ingredients

8
oz. (3 cups) uncooked pasta nuggets (radiatore)
1
cup fresh baby carrots, halved diagonally
1
cup fresh small broccoli florets
2
cups chopped cooked chicken
1/4
cup sliced green onions
1/2
red bell pepper, chopped
1/2
cucumber, chopped
1
cup purchased peppercorn ranch salad dressing
1/4
cup grated Parmesan cheese
1/4
teaspoon salt

Steps

  • 1 Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2 In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.
  • 1 Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2 In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.

Expert Tips

Cooking the vegetables for one minute in boiling water and then rinsing them in cold water brings out their color yet maintains their crisp-tender texture.

Prepare this salad one day ahead. Cover and refrigerate it until serving time. Just before serving, stir the salad. Add 1 to 2 tablespoons of peppercorn ranch dressing if the salad seems dry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
490
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
6g
30%
Cholesterol
50mg
17%
Sodium
580mg
24%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
5g
5%
Protein
21g
21%
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved