Chicken and Vegetable Pasta Salad

Chicken, vegetables and pasta make up this filling salad which everyone seems to like, even people who don’t like pasta salad. This is great for hot summer days when you just don’t feel like turning on the oven. Note: the amounts here are estimates, as I rarely measure when I make this salad, so feel free to add a bit more or less of whatever you please.

Step: 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step: 2

In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.

Step: 3

Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

Per Serving: 218 calories; protein 9.6g; carbohydrates 20.4g; fat 11.4g; cholesterol 17.5mg; sodium 654.3mg.

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Salads is sometimes get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s precisely where you’ll find the good vegetable fruit that may fuel weight loss.