Monday, April 11, 2011

Chicken-Parmesan-Pasta Salad

8 oz. (3 cups) uncooked pasta nuggets (radiatore)
1 cup fresh baby carrots, halved diagonally
1 cup fresh small broccoli florets
2 cups chopped cooked chicken
1/4 cup sliced green onions
1/2 red bell pepper, chopped
1/2 cucumber, chopped
1 cup purchased peppercorn ranch salad dressing
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.

In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.

Servings: 6
Calories 490

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