Easy Pasta Salad with Chicken and Vegetables Recipe

Ingredients

• 1 15-ounce can garbanzo beans, drained, and rinsed
• 1 6-ounce can chicken breast packed in water, drained, and rinsed
• ½ cup balsamic vinaigrette salad dressing
• 16 ounces uncooked whole-wheat pasta
• 1 10-ounce bag frozen mixed vegetables

Directions

1. Always wash your hands first.
2. Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.
3. Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.
4. While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken, and
5. salad dressing in a large bowl until combined.
6. Add the pasta and vegetables to the bowl and mix with the beans, chicken, and salad dressing.

Serve salad warm or cold.

Cooking Tips

Garbanzo beans are also known as chickpeas and can be substituted for any type of bean. You can use tuna in place of canned chicken breast. Opt for smaller pasta such as rotini, macaroni, or shells, which are similar in size to the vegetables and chicken. This will allow for a better mixture of ingredients and dressing.

Nutrition Information

 Serving size: 1 cup                                                                                                    Serves: 10

Calories: 315; Total fat: 9g; Sat. fat: 1.5g; Chol.: 14mg; Sodium: 235mg; Carb.: 46g; Fiber: 5g;    Sugars: 2g; Protein 15g

Source: https://www.eatright.org/food/planning-and-prep/recipes/easy-pasta-salad-with-chicken-and-vegetables-recipe