Monday, May 24, 2010
Light Pasta Salad
1 (16 ounce) package whole wheat corkscrew pasta
1 (8 ounce) bottle light Italian dressing
1 pound baked chicken breast, cubed
1 small onion, diced
1 cup diced green bell pepper
1 cup diced tomato
Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain.
Combine the pasta and the Italian dressing in a large bowl. Add the diced chicken breast, onion, bell pepper, and tomato; stir until well combined. Cover, and chill 2 hours or overnight.
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