By Shealee Parker
Gluten-Free Garden Pasta Salad
8 steps
Prep:10minCook:17min
Fast, fresh, light, and just a little creamy! Perfect for lovers of cool and light summer dishes.
Updated at: Sun, 29 Sep 2024 21:56:53 GMT
Nutrition balance score
Good
Glycemic Index
86
High
Glycemic Load
28
High
Nutrition per serving
Calories328.3 kcal (16%)
Total Fat14.6 g (21%)
Carbs32.3 g (12%)
Sugars2 g (2%)
Protein16.5 g (33%)
Sodium513.6 mg (26%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Cook pasta according to package instructions. (Best method: boil for 2 minutes, shut off heat and cover for 17 minutes to finish cooking)
Step 2
While pasta is cooking, dice up rotisserie chicken into small bite sized pieces and set aside.
Step 3
Dice celery and cucumber. Cut tomatoes in halves.
Step 4
When pasta has finished cooking, drain and rinse with cold water until cool.
Step 5
Pour pasta back in pot and gently fold in mayo and Italian dressing. Add salt and pepper to taste.
Step 6
Add chicken, celery, and cucumber. Fold in gently.
Step 7
Top with cherry tomatoes and green onion.
Step 8
Serve immediately or chill for 1-2 hours.
Notes
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