Recipes

« return to recipe home

Chicken-Pasta Salad Printer Friendly Ingredients 4 c. cooked corkscrew pasta, drained & cooled           4 green onions, chopped 1-15 oz can chickpeas, rinsed and drained              1 ½ c. sweet red pepper, chopped 1 ½ c. celery, chopped                                                   ¼ c. feta cheese, crumbled 1 ½ c. carrot, shredded 1/3 c. light Greek salad dressing   Directions In a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta cheese; toss lightly to mix well. Add dressing to pasta mixture and toss to coat well. Serve. Pasta mixture can be made a day in advance. Keep in fridge overnight and toss salad with dressing before serving.   Nutrition Facts Serving Size  Servings Per Container 13 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4