Garden Crisp Chicken Pasta Salad


Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad

Serves 3
Half large Zucchini-quartered and diced
Half large yellow squash-quartered and diced
2 large carrots, sliced
Broccoli crown, cut into individual florets
half head cauliflower, cut up
1 large baked chicken breast (leftovers), diced
1.5 cups Ronzoni Garden Delight Tri Color Penne
Walden Farms Zero Calorie Ranch
Fresh ground black pepper
Cheddar cheese, if desired

Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold. Drain well. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated. Sprinkle with a small amount of cheese, if desired.

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