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Summer Pasta Salad

Author Christi Johnstone

Ingredients

  • 2 cups pasta such as rotini fusilli, penne or farfalle, uncooked
  • 2 cups fresh broccoli florets
  • 6 oz chopped cooked chicken or turkey breast (approximately two small chicken breasts)
  • 1 cup halved cherry tomatoes or 1 large tomato cut into chunks
  • 1 cup chopped or grated carrots
  • 1/2 cup Italian dressing
  • 1/2 cup KRAFT Natural Cheddar Cheese cut into cubes
  • 1/4 cup sliced black olives
  • 1/4 cup KRAFT Natural Shredded Italian Five Cheese Blend
  • Optional: A few leaves of fresh herbs such as basil, for garnish

Instructions

  • COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain and rinse with cold water.
  • TOSS chicken, tomatoes, carrots, dressing, cheddar cheese and olives in large bowl. Add pasta mixture; mix lightly.
  • SPRINKLE with Shredded Italian cheese.
  • If not serving immediately, store in refrigerator.

Notes

Prep Time: 25 Minutes
Total Time: 25 Minutes
Makes Four Servings, 2 Cups Each
Recipe slightly adapted from Kraft.
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