Vegetable Pasta Salad I Recipe -
  • READY IN 50 mins

Vegetable Pasta Salad I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
  3. 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. 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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Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2007

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!

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.


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.

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.

May 06, 2005

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

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!

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!

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.


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  • 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.

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