Pasta Salad

Serves: 6
Total Calories: 447


3 to 4 cups GF noodles
1/4 to 1/2 cup sweet onion, diced
1 cup frozen corn
1 cup diced carrot
1 cup frozen green peas
1 cup broccoli
1/2 cup celery (optional)
2 cups Cheddar cheese
1 (6-ounce) can olives
1 grilled chicken breast
1/2 pound bacon, cooked and crushed
gluten free salad dressing*


Dice carrots, broccoli, olives, and celery. Cube cheese, and chicken.

Bring 2 large pots of water to a boil, one for the pasta and the other for the vegetables. Add gluten free noodles to the first pot and boil according to package directions.

In the second pot boil the onions, corn, carrots, broccoli, celery, and peas for 6 to 10 minutes until carrots and broccoli are softened.

Once they are done cooking, drain veggies and pasta.

Place pasta, veggies, cheese, olives, chicken, and bacon in a large bowl. Toss with salad dressing, to taste.

*We prefer Italian or Ranch dressing. Kraft dressings are generally gluten free, but make sure you check the labels.

Nutritional Facts:

Serves: 6
Total Calories: 447
Calories from Fat: 170

This Pasta Salad recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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