Colourful Pasta Salad
| Number of portions: 4 | Prep time: 10 minutes | Total time: 2 hours 20 minutes |
Ingredients
- 6 oz (170 g) dry whole wheat rotini pasta
- 2 tbsp (30 mL) olive oil, divided
- 8 oz (227 g) raw boneless skinless chicken breast, chopped
- 1 cup broccoli florets
- ½ cup carrots, cut into coins
- 1 cup red bell pepper, chopped
- ½ small red onion, thinly sliced
- 1 cup sugar snap peas, sliced
- ¼ tsp black pepper
- 1 tsp dried basil
- 1 tsp (5 mL) Dijon mustard
- 2 tbsp (30 mL) red wine vinegar
Directions
- Cook the pasta al dente according to package directions. Drain and transfer to a large bowl.
- Heat 1 tbsp oil in a medium skillet over medium heat.
- Cook chicken for 4-5 minutes, stirring occasionally, until cooked through. Set aside.
- Steam broccoli and carrots for 3-4 minutes or until tender crisp. Add red bell pepper, red onion, peas, and chicken to the pasta.
- Mix 1 tbsp oil, black pepper, basil, Dijon mustard, and red wine vinegar in a small bowl.
- Pour the dressing over the pasta salad and mix well.
- Cover and refrigerate for at least 2 hours or overnight before serving.
| Nutrient | Per portion |
| Calories | 156 kcal |
| Protein | 10 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Fibre | 4 g |
| Sodium | 44 mg |