Opens in new window
Grilled Chicken & Veggie Pasta Salad
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 8 ounces whole grain penne pasta
- 1/4 cup Hellmann's® or Best Foods® Light Mayonnaise
- 1/4 cup fresh basil leaves
- 2 Tbsp. lemon juice
- 1 lb. boneless, skinless chicken breast halves
- 8 ounces asparagus, trimmed
- 1 large sweet onion, thickly sliced into rounds
- 1 medium zucchini, cut in half lengthwise, then sliced into half moons
- 1 large red bell pepper
- 2 Tbsp. light Italian dressing
Nutritional information
Amount per serving
Calories420
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat3g
Monounsaturated Fat2g
Cholesterol85mg
Sodium280mg
Total Carbs54g
Dietary Fiber3g
Sugars6g
Protein37g
Vitamin D0%
Calcium6%
Iron20%
Potassium883mg
Omega-30g
Omega-61g
Vitamin C110%
Vitamin A40%
Method
- 1 Cook pasta according to package directions; drain and rinse with cold water until completely cool. Combine Hellmann's® or Best Foods® Light Mayonnaise, basil and lemon juice in large bowl. Add pasta and toss.
- 2 Meanwhile, grill chicken and vegetables until chicken is thoroughly cooked and vegetables are tender. Cut warm vegetables into bite-sized pieces and thinly slice chicken. Toss with light Italian dressing in large bowl. Add pasta and toss.