Garden Vegetables Chicken And Pasta Salad Food

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QUICK AND EASY GARDEN CHICKEN PASTA SALAD



Quick and Easy Garden Chicken Pasta Salad image

An extremely easy pasta salad from Kraft Foods. You can substitute or add any other ingredients you like. I sometimes add cubed mozzarella, Parmesan and fresh chicken. I'm making it today with cheese tortellini. This is my potluck "staple" in the summertime. Time does not include chill time.

Provided by HEP MEP

Categories     Chicken Breast

Time 20m

Yield 10 cups

Number Of Ingredients 6

3 cups rotini pasta (8 oz.) or 3 cups pasta, of your choice cooked and drained (8 oz.)
2 cups broccoli florets, lightly blanched
1 1/2 cups three cheese ranch dressing or 1 1/2 cups regular ranch dressing
1 (6 ounce) package cooked chicken breasts, cuts or chopped red pepper
1/2 cup chopped green pepper
1/2 cup slivered onion

Steps:

  • Toss all ingredients and refrigerate.
  • Can be made up to 2 days ahead.
  • Serve chilled or at room temperature.
  • Can be easily doubled.

Nutrition Facts : Calories 336.7, Fat 20.6, SaturatedFat 3.3, Cholesterol 24, Sodium 362.5, Carbohydrate 27, Fiber 1.4, Sugar 2.5, Protein 10.2

GARDEN PASTA SALAD



Garden Pasta Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
  • Chill before serving.

GARDEN VEGETABLES, CHICKEN AND PASTA SALAD



Garden Vegetables, Chicken and Pasta Salad image

Enjoy this delicious salad made with veggies, chicken and pasta that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

1 bag (16 ounces) frozen garden herb vegetables with pasta
1 cup shredded cooked chicken
2 medium stalks celery, sliced (1 cup)
1/4 cup ranch dressing
Freshly ground pepper, if desired

Steps:

  • Cook vegetables as directed on package.
  • Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinke with pepper.

Nutrition Facts : Calories 305, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 480 mg, Sugar 5 g

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GARDEN VEGETABLE SALAD WITH CHICKEN



Garden Vegetable Salad with Chicken image

Serve up Garden Vegetable Salad with Chicken at your next summer party. Explore this easy recipe for Garden Vegetable Salad with Chicken today!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

1 head romaine lettuce (1 lb.), torn into bite-size pieces
2 cups small fresh broccoli florets
8 cherry tomatoes, cut in half
1 pkg. (10 oz.) frozen corn, thawed
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing

Steps:

  • Layer all ingredients except dressing in large bowl.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

GARDEN-FRESH PASTA SALAD



Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories     Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
  • Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
  • Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

FRESH VEGETABLE SALAD



Fresh Vegetable Salad image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories     Salad     Vegetable Salad Recipes

Time 28m

Yield 12

Number Of Ingredients 15

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Steps:

  • Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
  • Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 15.1 g, Fat 5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 18.2 mg, Sugar 2.7 g

VEGETABLE GARDEN PASTA SALAD



Vegetable Garden Pasta Salad image

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups uncooked spiral pasta
1 cup fresh broccoli florets
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup sliced zucchini
1/2 cup ranch salad dressing
1 tablespoon Dijon mustard

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GARDEN PESTO PASTA SALAD



Garden Pesto Pasta Salad image

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GARDEN CHICKEN SALAD



Garden Chicken Salad image

Leftover chicken finds a delicious place in this refreshing salad. The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook. -Polly Thayer, Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 package (10 ounces) fresh baby spinach
2-1/2 cups cubed cooked chicken
2 cups fresh broccoli florets
2 medium tomatoes, cut into thin wedges
1 cup chopped seeded peeled cucumber
1 cup fresh snow peas
1/3 cup chopped red onion
DRESSING:
1/3 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons dill weed
1/4 teaspoon salt

Steps:

  • In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 235mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

CHICKEN AND PASTA SALAD WITH RAW VEGETABLES



Chicken and Pasta Salad With Raw Vegetables image

This is an outstanding dish. It looks so appetizing on a platter. It is so colorful with the red tomatoes, green pepper and the cheese colored croutons. It's a great dish to take to a potluck or serve on a hot summer day. I got this recipe about 10 years ago from Doddi at work. There is a 12 chilling I included as cooking time.

Provided by Jane from Ohio

Categories     One Dish Meal

Time 12h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb pasta, I use Rotini Pasta
8 ounces garlic & herb salad dressing mix (I use Good Seasons)
3 cups cooked chicken, diced
1/4 cup mayonnaise, I use Hellman's
1 pint cherry tomatoes, cut in half
1 cup scallion, sliced
1/4 lb fresh mushrooms, sliced
1 green pepper, sliced
1 1/2 cups cheese and garlic-flavored croutons

Steps:

  • Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
  • Cover and chill 12 hours.
  • Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
  • Serve with reserved dressing.

Nutrition Facts : Calories 547.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 83.6, Sodium 381.8, Carbohydrate 62.7, Fiber 4.9, Sugar 6.3, Protein 37.7

GARDEN PASTA WITH BOCCONCINI



Garden Pasta With Bocconcini image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
1/2 cup cherry tomatoes (preferably mixed colors)
3 tablespoons red wine vinegar
1/4 cup fresh basil
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
8 ounces campanelle or fusilli pasta (about 4 cups)
1 small zucchini
1 1/2 cups halved cherry tomatoes
1 cup halved bocconcini (small mozzarella balls)
1/4 cup pine nuts or slivered almonds, toasted
1/2 cup fresh basil, thinly sliced
Freshly ground pepper

Steps:

  • Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
  • Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
  • Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

FRESH VEGETABLE CHICKEN SALAD



Fresh Vegetable Chicken Salad image

Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 4 servings, 3-1/2 cups each.

Number Of Ingredients 5

6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (about 2 cups)
4 carrots, shredded (about 2 cups)
1/2 cup KRAFT Classic Ranch Dressing

Steps:

  • Toss salad greens with chicken, tomatoes and carrots in large bowl.
  • Add dressing; mix lightly.
  • Divide evenly among 4 individual serving plates.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Provided by dnce4mee

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 12

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  • Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN



Roasted Vegetable Pasta Salad With Grilled Chicken image

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Provided by Lusil

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onion, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell pepper, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 (12 ounce) box ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish

Steps:

  • Preheat oven to 450 degrees.
  • Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
  • Prepare grill.
  • Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
  • Combine all ingredients for the vinaigrette, with a whisk.
  • Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5

CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

GARDEN PASTA AND PESTO CHICKEN SALAD



Garden Pasta and Pesto Chicken Salad image

Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield Makes 4 servings

Number Of Ingredients 5

1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 cup chopped mixed vegetableses (red peppers, zucchini and carrots)
1/2 cup chopped tomatoes

Steps:

  • Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
  • Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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GARDEN PASTA SALAD RECIPES
Steps: Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.
From recipes.servegame.org
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ROASTED-VEGETABLE PASTA SALAD WITH GRILLED CHICKEN RECIPE
1 ½ cups (3 x 1/2-inch) julienne-cut yellow squash. 1 ¼ cups (3 x 1/2-inch) julienne-cut carrot. 1 cup vertically sliced onion. 1 cup (3 x 1/2-inch) julienne-cut zucchini. 1 cup (3 x 1/2-inch) …
From myrecipes.com
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GARDEN PESTO PASTA SALAD RECIPE WITH ROTINI - THE SPRUCE EATS
Toss the cooled rotini pasta with the diced cucumber, tomato, sliced ripe olives, bell pepper, celery, and red onion (if using). In a bowl, mix together the mayonnaise, pesto, lemon …
From thespruceeats.com
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GARDEN FRESH LAYERED PASTA SALAD RECIPES
Steps: Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large …
From recipes.servegame.org
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10 BEST VEGETABLE PASTA SALAD RECIPES | YUMMLY
The Best Vegetable Pasta Salad Recipes on Yummly | Garden Vegetable Pasta Salad, Grilled Summer Vegetable Pasta Salad, Chicken And Vegetable Pasta Salad With Balsamic …
From yummly.com
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SUMMER PASTA SALAD {WITH SUMMER VEGGIES} | LIFE MADE SIMPLE
Instructions. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package's directions. Drain and set aide. Meanwhile, prep the …
From lifemadesimplebakes.com
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GRILLED CHICKEN AND VEGETABLE SUMMER SALAD - MYRECIPES
Preheat oven to 300°. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream. Advertisement. Step 2. Toss …
From myrecipes.com
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10 BEST CHICKEN GARLIC VEGETABLE PASTA RECIPES | YUMMLY
The Best Chicken Garlic Vegetable Pasta Recipes on Yummly | Garden Vegetable Pasta Salad, Quick Vegetable Pasta Primavera, Creamy Pink Vegetable Pasta
From yummly.com
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CHICKEN GARDEN SALAD - A LOW CALORIE RECIPE , EASY DINNER
Sprinkle with salt and mix again. Let marinate for about 15 – 20 minutes. Heat a non-stick fry pan over med-high heat and cook the chicken for about a minute and a half on …
From bookscookslooks.com
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GARDEN SALAD RECIPE - 7 CLASSIC INGREDIENTS - HOME COOK BASICS
Peel your cucumber and cut off the ends, slice the cucumber into 1/4in slices and quarter them if you would like. Cut your cherry tomatoes in half. Cut the onion in half and peel …
From homecookbasics.com
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GARDEN VEGETABLE PASTA WITH CHICKEN | HY-VEE
Step 1. Prepare pasta according to package directions. Drain; set aside. Step 2. Heat a large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes. Stir in zucchini, …
From hy-vee.com
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CHICKEN GARDEN SALAD : 3 STEPS - INSTRUCTABLES
This easy to assemble pasta salad is a nice and balanced meal or side dish for summer. It's got a lot of flavor, and you can use some left overs for the main ingredients! You will need: 2 already …
From instructables.com
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