Veggie Chicken and Pasta Salad

Submitted by Robyn from the dese

"I am trying to make meals more and more about vegetables being the main course and meat/pasta be the sides. I made this up and I love it. I may not have estimated the measurements exactly here so you may want to eyeball some items."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 chicken breasts, cooked and chopped
• 1 cup small shell pasta
• 4 vine sweet mini bell peppers, sliced
• 1 celery heart, chopped
• 1⁄2 cup water chestnut, chopped
• 1⁄2 cup cabbage, purple, sliced and chopped
• 1⁄2 cup fresh cut green beans, steamed slightly
• 1 cup grape tomatoes
• 1⁄4 cup green onion
• 1⁄4 cup shredded carrot
• 1 (4 ounce) can black olives, sliced
• 1⁄4 cup broccoli floret
• 1⁄4 cup cauliflower floret
• 1⁄2 cup light mayonnaise
• 1 tablespoon dill weed
• salt
• 2 tablespoons capers

directions

1. Cook chicken breasts in any way desired. I let them cook in the crock pot over a few hours because that's easiest for me, but you could boil, grill, pan-fry or bake the chicken also. Cook pasta as directed on the box, drain and rinse with COLD water. Mix the chicken and pasta in a large bowl and set in the fridge while you chop vegetables. Chop all vegetables. I "steam" my green beans by putting them in a plate of water and cooking them in the microwave for a few minutes (in a low powered microwave). Drain olives before putting them in the mix. Stir in with Light Mayo and dill weed and salt to taste. Let chill in the fridge.