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.
May The 4th Be Wrecky
8 hours ago