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READY IN 50 mins

Vegetable Pasta Salad I

Read Reviews (8)

"Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too." — YULIYAR

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables

2 tablespoons olive oil
salt and pepper to taste

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

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PREP 25 mins
COOK 15 mins
READY IN 50 mins

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I liked this recipe because it was so simple, but did add a few things to give it a bit of extra flavor. I made it as a side dish, so left out the chicken. I added fresh basil and green onions, then sprinkled parmesan cheese on top. We all enjoyed it, and I'm sure I'll make it again. Nice on a hot day, and the leftovers make an easy lunch!

—A.S.G.

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Most Helpful Critical Review

Aug 24, 2009

A little bland. 1 halved the recipe for my family of four (two younger kids) with plenty left over, though I probably didn't need to halve the vegetables. I'd adjust the portions and add some more seasoning if I make it again.

—Sam

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9 Ratings

Jan 12, 2007

My family loved this meal. I had to make a 2nd batch since the first one disappeared right away. I doubled the amount of vegetables and added 1 package of onion soup mix powder.

—Sherry Silveira

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Jan 04, 2008

Loved using frozen veggies--so easy. Needs a lot of spices like seasoning salt. Best if it sits and marinates for awhile.

—Jessica

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May 06, 2005

Very tasty, what is nice it is fast and easy to make.

—Nanny Ogg

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Nov 05, 2008

I seasoned the meat with several random spices before cooking which helped tremendously. I put in 12 oz of mixed veggies, but I'd definitely add more next time. I am hoping the flavors will meld together overnight and make some delicious left-overs. The pasta still needed some flavor!

—rene016

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Mar 18, 2008

I've made this several times and its a great treat to take for lunch. Using "fiesta style" frozen vegatables makes it even better!

—ajvondey

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May 07, 2007

This pasta salad is very tasty, and very easy to make. I took a shortcut by cooking the chicken in the microwave.

—Amy D.

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Nutrition

Calories
527 kcal
26%

Carbohydrates
41.8 g
13%

Cholesterol
137 mg
46%

Fat
10.8 g
17%

Fiber
3.9 g
15%

Protein
62.9 g
126%

Sodium
192 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Pasta Salad I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 527
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 2.2g 11 %
Cholesterol 137mg 46 %
Sodium 192mg 8 %
** Potassium 721mg 20 %
Total Carbohydrates 41.8g 13 %
Dietary Fiber 3.9g 15 %
Protein 62.9g 126 %
** Sugars 0g
** Vitamin A 58 %
** Vitamin C 14 %
** Calcium 5 %
** Iron 23 %
** Thiamin 23 %
** Niacin 293 %
** Vitamin B6 84 %
** Magnesium 28 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.