So colorful. So nutritious. So GOOOOOD.
Chicken and Veggie Pasta Salad
3 T. olive oil
4 boneless, skinless chicken breasts, cut into 1” cubes
1/2 t. garlic powder
Salt and freshly ground pepper
1 cup yellow squash (about 3 small ones), sliced
2 cups broccoli, cut into small bite-sized florets
1 cup carrots, peeled and cut into slices
1 cup grape or cherry tomatoes, cut into bite-sized pieces if
12 oz. bag veggie spiral pasta
1 bottle Italian or vinaigrette dressing, such as Newman’s Own
Chopped fresh basil and/or grated parmesan, optional
Heat a 10” skillet over medium high temperature, Add olive oil, then cook the chicken pieces, stirring often, until no pink remains. Season with garlic powder, salt and pepper. Cool, then transfer to a large bowl.
Meanwhile, heat 6-8 cups water in a large pot. When water boils, salt the water, then add the squash and cook 10-20 seconds. Remove with a slotted spoon to a colander and rinse with cold water. When the water boils again, add the broccoli; cook 10-20 seconds, and remove to the colander and rinse with cold water. Next, add the carrots. Allow them to boil about 1 minute before removing and rinsing. When water boils again, add the pasta and cook 10 minutes, until floppy but firm to the bite.
After the vegetables have drained completely, transfer them to the large bowl. Drizzle 1 cup (about half a bottle) dressing over the vegetables and chicken and allow to marinate while the pasta cooks.
When pasta is done, drain in the colander and rinse with cold water until all the pasta is cool. Drain well, then add to the large bowl and toss with the chicken and vegetables. Chill. Stir and taste again before serving. Additional dressing, salt or pepper may be needed. If desired, sprinkle with Parmesan cheese and/or fresh basil before serving.