Description
A refreshing summer pasta salad with whole-grain spaghetti, roasted vegetables, and grilled chicken (or tofu). Light, zesty, and pork-free, this dish is perfect for picnics or a quick dinner.
Ingredients
10 oz whole-grain spaghetti
1 pint cherry tomatoes
2 large cucumbers
1 small red onion
1 cup roasted bell peppers
4 oz grilled chicken breast (or tofu substitute)
Balsamic dressing (if using)
Instructions
Cook spaghetti al dente; drain and rinse with cold water.
Chop cucumbers and cherry tomatoes; slice red onion and chill in ice water for 15 minutes.
Roast bell peppers until blistered; peel and chop.
Grill chicken breast until golden and juicy (165°F internal temp).
In a large bowl, combine pasta, cherry tomatoes, cucumbers, and bell peppers.
Add sliced red onion and grilled chicken; toss gently.
Notes
Use chilled pasta to prevent sliminess.
Add 1 tsp salt to cucumber rinse water for enhanced crispness.
Peel bell peppers while warm for easier removal.
Add ½ cup fresh corn kernels for extra crunch.
Avoid overcooking pasta to preserve fiber.
Mix dressing just 30 minutes before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Summer Desserts
- Method: Roasting and Grilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg