Description
A hearty and filling pasta salad combining tender chicken, crispy bacon, and fresh vegetables, all topped with a creamy dressing.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups cooked chicken breast (chopped)
- 4 slices turkey bacon (cooked and chopped)
- 3 large hard boiled eggs (peeled and chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup chopped romaine lettuce
- ½ cup cucumber (diced)
- ½ cup reduced-fat blue cheese crumbles
- â…“ cup red onion (finely chopped)
- 1 medium avocado (diced)
- 2 tablespoons fresh chives (chopped)
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ÂĽ teaspoon salt
- ÂĽ teaspoon ground black pepper
Instructions
- Cook the pasta according to the package directions until al dente.
- Drain and rinse the pasta under cold water to stop further cooking.
- Prepare the dressing by mixing Greek yogurt, light mayonnaise, red wine vinegar, lemon juice, water, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Combine in a large mixing bowl the cooled pasta, cooked chicken, turkey bacon, chopped eggs, halved cherry tomatoes, chopped romaine lettuce, diced cucumber, blue cheese crumbles, finely chopped red onion, diced avocado, and chopped chives.
- Add the dressing over the pasta mixture and stir gently but thoroughly.
- Chill the salad in the refrigerator for at least 1 hour.
- Serve the salad cold, and enjoy!
Notes
To keep the salad fresh, add diced avocado just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 185mg