Pasta salad can be a very nutritious and relatively low fat meal if care is taken with the ingredients. Chicken breast and whole grain pasta are combined with lots of veggies and coated with a low fat dilly dressing.
2 cooked boneless skinless chicken breasts, cubed, cooled (I seasoned mine with Montreal chicken seasoning and sauteed in a little bit of olive oil)
12 oz pasta, cooked per package instructions, drained and cooled (I used a 7 grain fusilli)
1/2 sweet onion, diced
1 english cucumber, diced
2-3 stalks of celery, diced
1 1/2 cups cherry tomatoes, halved
1/4 cup Italian parsley, chopped
1 cup reduced-fat mayo
1 cup fat free sour cream
1 Tbsp onion salt
1 Tbsp dried dill
Combine mayo, sour cream, onion salt and dill. Set aside.
Combine chicken, pasta and vegetables. Toss with dressing and refrigerate for several hours. Serve chilled.