Vegetable Pasta Salad I

8 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

Ingredients

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables
2 tablespoons olive oil
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
527 cal
26%

Fat
10.8 g
17%

Carbs
41.8 g
13%

Based on a 2,000 calorie diet

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Reviews (8)

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A.S.G.

Jun. 27, 2007

"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!"

Sherry Silveira

Jan. 12, 2007

"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"