Chicken-Parmesan-Pasta Salad

Health score
37%
Chicken-Parmesan-Pasta Salad
30 min.
6
524kcal

Suggestions


Are you looking for a delicious and satisfying dish that combines the heartiness of pasta with the freshness of vegetables? Look no further than this Chicken Parmesan Pasta Salad! Perfect for a quick lunch, a delightful side dish, or even a main course, this recipe is not only easy to prepare but also packed with flavor and nutrition.

Imagine tender pasta nuggets tossed with vibrant baby carrots and crisp broccoli florets, all mingling with succulent pieces of chopped chicken. The addition of crunchy cucumbers and sweet red bell peppers adds a refreshing crunch, while the peppercorn ranch dressing brings a creamy, zesty kick that ties everything together. Topped off with a generous sprinkle of grated Parmesan cheese, this salad is a feast for both the eyes and the palate.

Ready in just 30 minutes, this Chicken Parmesan Pasta Salad is perfect for busy weeknights or as a crowd-pleasing dish for gatherings. With each serving clocking in at 524 calories, you can enjoy a balanced meal that satisfies your hunger without weighing you down. Whether you’re serving it at a picnic, a potluck, or simply enjoying it at home, this pasta salad is sure to become a favorite in your recipe repertoire. Dive into this delightful dish and experience the perfect blend of flavors and textures!

Ingredients

  • cups potato nuggets uncooked (radiatore)
  • cup baby carrots fresh halved
  • cup broccoli florets fresh
  • cups roasted chicken cooked chopped
  • 0.3 cup spring onion sliced
  • 0.5  bell pepper red chopped
  • 0.5  cucumber chopped
  • cup ranch dressing 
  • 0.3 cup parmesan cheese grated
  • 0.3 teaspoon salt 

Equipment

  • bowl

Directions

  1. Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time.
  2. Drain; rinse with cold water to cool.
  3. Drain well.
  4. In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well.
  5. Add dressing, cheese and salt; toss gently to coat.

Nutrition Facts

Calories524kcal
Protein19.06%
Fat60.69%
Carbs20.25%

Properties

Glycemic Index
18.5
Glycemic Load
0.44
Inflammation Score
-9
Nutrition Score
20.773478327886%

Flavonoids

Luteolin
0.18mg
Kaempferol
1.25mg
Myricetin
0.01mg
Quercetin
0.96mg

Nutrients percent of daily need

Calories:523.6kcal
26.18%
Fat:37.01g
56.94%
Saturated Fat:5.79g
36.16%
Carbohydrates:27.79g
9.26%
Net Carbohydrates:17.41g
6.33%
Sugar:8.45g
9.39%
Cholesterol:49.03mg
16.34%
Sodium:588.42mg
25.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.15g
52.3%
Vitamin K:82.06µg
78.15%
Iron:12.99mg
72.19%
Vitamin A:3476.76IU
69.54%
Fiber:10.38g
41.51%
Vitamin C:28.36mg
34.38%
Potassium:926.11mg
26.46%
Phosphorus:215.77mg
21.58%
Selenium:14.97µg
21.39%
Vitamin B3:4.05mg
20.23%
Vitamin B6:0.3mg
14.99%
Vitamin B5:1.05mg
10.53%
Vitamin B2:0.16mg
9.48%
Vitamin E:1.21mg
8.1%
Calcium:80.76mg
8.08%
Zinc:1.14mg
7.6%
Folate:30.23µg
7.56%
Manganese:0.13mg
6.43%
Magnesium:23.6mg
5.9%
Vitamin B1:0.07mg
4.57%
Copper:0.09mg
4.38%
Vitamin B12:0.26µg
4.33%