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Nutritionist Corner Recipe: Picnic Pasta Salad

Posted Jul 20th, 2015

This meat and vegetable based pasta salad is a perfect meal for a picnic. It’s easy to pack up in a basket or toss in your travel backpack and enjoy anywhere.

1 cup cooked Clearly Organic Whole Wheat Rotini
1 cup cooked chicken, cubed
1 cup cooked Italian sausage chunks
1 cup red, green and/or yellow pepper chunks
1 cup broccoli florets, cut into small pieces
1 cup canned artichokes, drained and sliced
1/2 cup black olive slices
1/2 cup Colby cheese cut into small chunks
1 cup Clearly Organic Italian dressing

Cook whole rotini noodles according to package. Place cooked noodles into a medium size mixing bowl. Cut cooked chicken and Italian sausage into chunks and place in mixing bowl with the noodles and stir. Chop peppers and broccoli and add to meat in mixing bowl. Drain canned artichokes and olives. Slice olives and artichokes and add to mixing bowl. Add Clearly Organic Italian dressing and toss mixture. Just before serving, chunk cheese and add to salad.

Variations: This can be a vegetarian dish. Simply omit the chicken and sausage and add extra broccoli and peppers.

Nutritionist Corner Recipe: Picnic Pasta Salad Nutritionist Corner Recipe: Picnic Pasta Salad
Nutritionist Corner Recipe: Picnic Pasta Salad Nutritionist Corner Recipe: Picnic Pasta Salad
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