Veggie and Chicken Pasta Salad



  • 1 cup uncooked whole-wheat elbow pasta
  • 1/2 cup red bell pepper, diced
  • 1/2 cup cucumber (peeled), diced
  • 1/2 cup small broccoli florets
  • 1 large carrot, diced
  • 1 cup cooked chicken breast, diced


  • 1/4 cup light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper


  1. Cook the pasta according to the package directions. Drain.
  2. In a large bowl, mix together the pasta, red bell pepper, cucumber, broccoli, carrots and chicken.
  3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta, vegetables and chicken and mix well. Serve.
    Prep time: 15 minutes

Nutritional information:

Serving Size: 1 cup, Calories 205, Carbohydrate 25 g, Protein 15 g, Fat 5 g, Saturated Fat 0.9 g, Sugars 4 g, Dietary Fiber 3 g, Cholesterol 35 mg, Sodium 160 mg, Potassium 280 mg

Recipe originally appeared on

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