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Summer Pasta Salad

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Author Christi Johnstone

Ingredients
 

  • 2 cups pasta such as rotini (fusilli, penne or farfalle, uncooked)
  • 2 cups fresh broccoli florets
  • 6 oz chopped (cooked chicken or turkey breast (approximately two small chicken breasts))
  • 1 cup halved cherry tomatoes or 1 large tomato (cut into chunks)
  • 1 cup chopped or grated carrots
  • 1/2 cup Italian dressing
  • 1/2 cup KRAFT Natural Cheddar Cheese (cut into cubes)
  • 1/4 cup sliced black olives
  • 1/4 cup KRAFT Natural Shredded Italian Five Cheese Blend
  • Optional: A few leaves of fresh herbs (such as basil, for garnish)

Instructions
 

  • COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain and rinse with cold water.
  • TOSS chicken, tomatoes, carrots, dressing, cheddar cheese and olives in large bowl. Add pasta mixture; mix lightly.
  • SPRINKLE with Shredded Italian cheese.
  • If not serving immediately, store in refrigerator.

Notes

Prep Time: 25 Minutes
Total Time: 25 Minutes
Makes Four Servings, 2 Cups Each
Recipe slightly adapted from Kraft.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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