Vegetable Pasta Salad I

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

1
Preheat oven to 400 degrees F (200 degrees C).
Equipment you will use
OvenOven
2
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Ingredients you will need
Chicken Breast HalvesChicken Breast Halves
Equipment you will use
OvenOven
3
Bring a large pot of lightly salted water to a boil.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
4
Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
Ingredients you will need
RotiniRotini
5
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain.
Ingredients you will need
VegetableVegetable
PastaPasta
6
Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Ingredients you will need
Mixed VegetablesMixed Vegetables
Olive OilOlive Oil
Whole ChickenWhole Chicken
PepperPepper
PastaPasta
SaltSalt

Equipment

DifficultyHard
Ready In50 m.
Servings4
Health Score33
Dish TypesSalad
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