• Chicken and Grilled Vegetable Pasta Salad

Chicken and Grilled Vegetable Pasta Salad

35 6 servings, 1-1/2 cups (375 mL) each
Recipe By
1
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Prep Time
35
min.
Total Time
35
min.
Servings

6 servings, 1-1/2 cups (375 mL) each

Our Chicken and Grilled Vegetable Pasta Salad is the perfect salad to make in the summer to make use of all the seasonal garden-fresh veggies. Grill peppers, zucchini and red onions on the barbecue, then toss with penne pasta and a splash of Tuscan dressing.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Toss peppers, zucchini and red onions with 1/4 cup dressing. Grill 12 min. or until crisp-tender, turning occasionally. Cool.
  • Meanwhile, cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well. Place in large bowl.
  • Cut grilled vegetables into 1/2-inch pieces. Add to pasta along with the chicken and remaining dressing; mix lightly. Sprinkle with green onions.

Special Extra

Add 1 chopped jalapeño pepper to salad along with the chicken and remaining dressing.

Make Ahead

Vegetables can be grilled ahead of time. Cool, then refrigerate up to 24 hours. Remove from refrigerator and let stand at room temperature 30 min. before using as directed.

Servings

  • 6 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/2 cups (375 mL) each
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 50mg
Sodium 490mg
Carbohydrate 37g
Dietary fibre 3g
Sugars 7g
Protein 19g
   
Vitamin A 15 %DV
Vitamin C 120 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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