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