vegetable pasta salad i

Noodles & Pasta

Vegetable Pasta Salad I

A colorful, chilled salad with rotini or penne, tossed with fresh vegetables and Italian dressing. Light, refreshing, and perfect for picnics, potlucks, or lunch prep.

Ingredients

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables 2 tablespoons olive oil
salt and pepper to taste

Directions

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