Vegetable Pasta Salad I
Need a dairy free main course? Vegetable Pasta Salad I could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains roughly 41g of protein, 12g of fat, and a total of 648 calories. A mixture of chicken breast halves, salt and pepper, rotini pasta, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. 3 people found this recipe to be flavorful and satisfying.
Instructions
Preheat oven to 400 degrees F (200 degrees C).
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Bring a large pot of lightly salted water to a boil.
Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain.
Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.