Healthy Chicken Veggie Pasta (Printable Version)

Chicken, pasta, and vegetables tossed with Italian dressing for a fresh, vibrant main or hearty lunch.

# What You'll Need:

→ Pasta & Protein

01 - 12 ounces rotini pasta
02 - 2 cups shredded cooked chicken

→ Vegetables

03 - 1 cup chopped bell peppers
04 - 1 medium cucumber, diced
05 - 1/2 medium red onion, thinly sliced

→ Dressing

06 - 3/4 cup light Italian dressing

# Directions:

01 - Cook rotini pasta in a large pot according to package instructions. Drain thoroughly, rinse with cold water to stop cooking, and transfer to a spacious mixing bowl.
02 - Add shredded chicken, chopped bell peppers, diced cucumber, and sliced red onion to the cooled pasta.
03 - Drizzle light Italian dressing over the mixture and gently toss with a large spoon until all components are evenly coated.
04 - Refrigerate the pasta salad for 10 to 15 minutes to allow flavors to meld before serving.

# Additional Tips::

01 -
  • Quick to prepare and perfect for busy schedules
  • Great for meal prep or making ahead
  • Packed with colorful vegetables for a nutrition boost
  • No fancy equipment or complicated steps
  • Customizable with whatever veggies or dressings you have on hand
02 -
  • Works beautifully for meal prep
  • Naturally nut free and dairy free as written
  • An easy way to sneak more veggies into your day
03 -
  • Always cool the pasta fully or you will end up with mushy salad
  • To boost protein and healthy fats add a handful of drained chickpeas or a diced avocado
  • For the best flavor let the salad sit for at least fifteen minutes before serving and always taste and adjust seasoning with salt and pepper if needed
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