Ingredients for Garlic Pasta Salad With Pecans
- 1 (16 ounce) package rotini pasta
- 1 cup cooked boneless skinless chicken breasts
- Colby Cheese
- Frozen Peas
- 1/2 cup chopped pecan halves
- Grapes
- 1/2 cup mayonnaise
- Lipton Recipe Secrets Savory Herb With Garlic Soup Mix
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 cup fresh vegetables (e.g., bell peppers, cucumbers, zucchini), thinly sliced
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley (optional, for garnish)
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How to Make Garlic Pasta Salad With Pecans
- Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- While pasta cooks, prepare your veggies. Chop 1 cup of cherry tomatoes in half, finely dice 1/2 cup red onion, and thinly slice 1 cup of your favorite fresh vegetables (e.g., bell peppers, cucumbers, zucchini).
- In a large bowl, whisk together 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 2 cloves minced garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add cooked pasta, chopped vegetables, 1/2 cup chopped pecans, and your choice of cooked protein (e.g., 1 cup cooked shrimp or chicken, or 1 can (15 ounces) chickpeas, drained and rinsed) to the bowl.
- Gently toss everything together until well combined.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra pecans and a sprinkle of fresh parsley (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
37g
Fat
50g
Carbs
14g
