Vegetable Pasta Salad I8 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 50 min
“Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.” - by YULIYAR
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 527 cal
- 10.8 g
- 41.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I liked this recipe because it was so simple, but did add a few things to give it a bit of extra flavor. I made it as a side dish, so left out the chicken. I added fresh basil and green onions, then..." See more sprinkled parmesan cheese on top. We all enjoyed it, and I'm sure I'll make it again. Nice on a hot day, and the leftovers make an easy lunch!"
"My family loved this meal. I had to make a 2nd batch since the first one disappeared right away. I doubled the amount of vegetables and added 1 package of onion soup mix powder...." See more"
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