Veggie Lovers Chicken Blt Pasta Salad Food
BLT PASTA SALAD
An easy pasta salad that makes a tasty addition to any lunchbox. Ideal for kids aged 9 - 12, it also makes up 2 of their 5-a-day
Provided by Chelsie Collins
Categories Lunch, Snack
Time 20m
Number Of Ingredients 6
Steps:
- The night before school, cook the pasta following pack instructions and run under cold water to cool quickly. Mix in the bacon, spinach, tomatoes, crème fraîche and mustard, and season with a little salt. Spoon into an airtight container and keep overnight in the fridge.
Nutrition Facts : Calories 332 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
VEGGIE LOVERS' CHICKEN BLT PASTA SALAD
Here's a chicken BLT pasta salad veggie fans will love, with a blend of chopped asparagus, peppers, cucumbers and more in a Caesar vinaigrette dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Combine pasta, chicken and vegetables in large bowl.
- Add dressing; toss to coat.
- Sprinkle with bacon.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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- Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
- Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness. (I liked mine still slightly undercooked, so that they didn’t get too soft and mushy.) Stir in the red onion and saute for 1 more minute.
- Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Toss until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like.
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