Easy Chicken and Veggie Pasta Salad
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One of my friends’ moms made this pasta salad for a swim meet when I was in high school and my mom and I have been making it ever since. You know I’m all about a lunch that can be made in advance, and pasta salad is a great option. Start out with whole wheat pasta, and choose a shorter, sturdy shape, like penne, rotini, or bow-tie. Then add a lean protein (like chicken), plenty of vegetables, either cooked or raw, and a vinaigrette dressing for a balanced lunch. You can also add cubed or shredded cheese for a serving of dairy. The possibilities are endless for this ultimate make-ahead meal.
Easy Chicken and Veggie Pasta Salad
Servings 6 servings
Ingredients
- 8 ounces uncooked whole wheat penne or rotini pasta
- 2 cups chopped cooked chicken
- 1 (15-oz.) can no-salt-added corn, drained and rinsed
- 1 (15-oz.) can no-salt-added sweet peas, drained and rinsed
- 2 green bell peppers, finely chopped
- 1/2 medium-size sweet onion, finely chopped
- 1 cup Italian or vinaigrette dressing
Instructions
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Cook pasta according to package directions. Drain and rinse with cold water.
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Combine all ingredients in a large bowl; toss until well combined.
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