Easy Italian Chicken Summer Pasta Salad Df Gf Recipes
EASY ITALIAN CHICKEN SUMMER PASTA SALAD (DF, GF)
Steps:
- First, cook the pasta according to the package instructions. Allow drained noodles to cool.
- Next, dice the salami, pepperoni, peppers and onions. Slice the grape tomatoes in half.
- Combine all ingredients in a mixing bowl. Pour in the dressing over and toss ingredients to cover in the dressing.
- Refrigerate the pasta salad for at least 1 hour and serve cold.
Nutrition Facts : Calories 486 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 864 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
GLUTEN-FREE CHICKEN PASTA SALAD
This recipe is perfect if you have IBS and have to be careful with what food goes into your body. Every ingredient in the recipe falls under the Low FODMAP foods. I have to eat gluten free, so I made my own version of pasta salad. I start with a whole box or bag, 12 or 14 ounces, of gluten-free pasta. This recipe can also be cut in half if you would like. Enjoy!
Provided by linangle57
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
- Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 39.1 g, Cholesterol 54.9 mg, Fat 32 g, Fiber 2.4 g, Protein 19.7 g, SaturatedFat 5.3 g, Sodium 728.7 mg, Sugar 1 g
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