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Garden Fresh Chicken Pasta Salad

Serves: 5
Total Calories: 236

Ingredients

1 (12-ounce) package vegetable rotini
1/2 (15-ounce) can black olives, sliced
1/2 cup green olives, sliced (optional)
1/2 small purple onion, diced
1 cucumber or zucchini, diced into 1/2-inch cubes
3 - 4 large mushrooms, sliced
2 Roma tomatoes, diced
1/2 green or red bell pepper, diced
1 teaspoon salt
4 - 6 tablespoons olive oil
1/2 cup vinegar
ground black pepper to taste
3 - 4 chicken breasts, grilled and seasoned to taste, cut into 1-inch squares

Directions:

Cook pasta according to package directions; rinse, and chill in fridge or cooler. Put veggies in a bowl, add salt, and toss. Let veggies rest for 15–20 minutes. Add oil, vinegar, pasta, pepper, and chicken. Gently toss. Let salad rest for about 30 minutes, stirring occasionally. Serve with a side of garlic or French bread.

Nutritional Facts:

Serves: 5
Total Calories: 236
Calories from Fat: 104

This Garden Fresh Chicken Pasta Salad recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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