This chicken pasta salad is very easy to make, super healthy and very tasty. You can make this pasta salad without the chicken for vegetarian or vegan meals.
This is one of those salads that you can make in advance and have in the fridge. The only thing I recommend is that you keep the tomatoes separate if you do make it in advance.
This is a very nice light meal and will complement any lunch box for school or work beautifully.
Although I used whole wheat pasta for this recipe you can certainly use regular if you prefer. You can use shells, spirals, elbows, penne or whatever you like.
Here is what you need for this delicious chicken pasta recipe:
12 oz. cooked al-dente whole wheat pasta
1 large carrot – grated
1 small cucumber – peeled, seeded and chopped
2 tomatoes – peeled and chopped
1 celery stalk – chopped
2 scallions – chopped
1 cup cooked, shredded chicken*
½ cup sliced ripe olives
1 tsp. salt
1 tsp. black pepper
1/8 cup olive oil
Place all the ingredients – except for the oil, salt and pepper – in a bowl. Mix well.
Add the salt, pepper and olive oil. Toss to mix well and serve. Enjoy!
*If you want to keep this vegetarian omit the chicken.
CALORIES 400.70; FAT 16.03 grs (sat 2.62; mono 4.29; poly 0.95); PROTEIN 17.29 grs ; FIBER 6.5 grs; CARBS 51.28 grs; CHOLESTEROL 43.33 mg; IRON 3.49 mg; SODIUM 840.81 mg; CALCIUM 74.65 mg