This pasta salad is loaded with vegetables and of course a bit of cheese and some bacon. It is then top off with a delicious homemade dressing. It makes a great lunch or is perfect for a lighter dinner.
Creamy Chicken Pasta Salad
Ingredients:
Creamy Greek Yogurt Buttermilk Dressing
- 3/4 cup plain no fat greek yogurt
- 1 cup low fat buttermilk
- 2 tablespoon light mayonnaise
- 1 roasted garlic clove, minced
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1/8 teaspoon black pepper
Pasta Salad
- 16 ounces rotini pasta
- 2 boneless skinless chicken breasts, cooked and chopped into bite size pieces
- 1 pint grape tomatoes, cut in half
- 2 cups small broccoli florets
- 1 bell pepper, any color, diced
- 1 cup crumbled queso fresco
- 4 strips turkey bacon, cooked and crumbled
Directions:
- In a bowl whisk together all of the dressing ingredients. Refrigerate until needed.
- Cook pasta according to package directions. Drain and rinse with cold water. Transfer pasta to a large bowl.
- To the pasta add the chicken, tomatoes, broccoli and diced bell pepper. Add 1 cup of the dressing and stir gently.
- Add in the crumbled cheese and bacon. Stir gently.
- Cover and refrigerate for at least 2 hours or overnight.
- Serve with additional dressing.
Serves: 8
Calories: 463
Total Fat: 14.8g
Saturated: 6.1g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 64.7mg
Sodium: 367.6mg
Potassium: 173mg
Total Carbs: 49.9g
Dietary Fiber: 3.3g
Sugars: 7.1g
Protein: 32.4g
Vitamin A: 11.2%
Vitamin C: 84.4%
Calcium: 31%
Iron: 14.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sally's Baking Addiction.