Italian Chicken Pasta Salad
A heartier, protein-packed, more satisfying pasta salad.
Servings: 10 servings
Calories: 500kcal
Ingredients
- 8 Omaha Steaks Air-Chilled Italian Seasoned Chicken Breasts cooked and chopped into 1/2 inch cubes
- 1 cup Italian vinaigrette salad dressing
- 16 oz. dry rigatoni pasta
- 1 lb. Mozzarella cheese, cut into 1/2 inch cubes
- 12 oz. can marinated artichoke hearts, drained
- 12 oz. can roasted red peppers, drained and 1/2 inch diced
- 1 bunch asparagus, white stem removed, chopped into 1-inch segments
- 1 cup grated Parmesan
Instructions
- Grill or steam and completely cool asparagus.
- Cook pasta according to directions on package.
- Drain pasta well, place in large bowl, and immediately toss with Italian vinaigrette salad dressing.
- Place dressed pasta in a shallow bowl and put in refrigerator to cool completely.
- Toss with remaining ingredients and serve or store in refrigerator for up to 3 days.
Nutrition
Calories: 500kcal | Carbohydrates: 58g | Protein: 34g | Cholesterol: 50mg | Sodium: 1510mg | Fiber: 3g