I love asparagus, I love tomatoes, and I love pasta salad! So naturally, combining the three just made perfect sense
Actually we don’t eat pasta very often at home, but when I found myself with some leftover roasted asparagus from dinner the night before I just couldn’t help myself and decided to make a light, summer pasta salad for dinner. I love that this salad is delicious, healthy, and easy on my waistline! Not to mention, quick and easy to make
Makes 4 Servings
Prep Time: Approximately 45 minutes – 1.5 Hours (Depending on if serving chilled or warm)
- 5 Asparagus Spears (Roasted with a little olive oil, sea salt and pepper)
- 10 Cherry Tomatoes, split
- 1 Medium skinless, boneless chicken breast
- 2 Cups dry mini-penne pasta
- 8 tbsp. Ken’s Steakhouse Light Northern Italian Dressing
- Olive oil
- Salt, Pepper & Garlic
1. Bring a pot of water to a rolling boil.
2. While the water is boiling, lay the asparagus out on a cookie sheet and coast lightly with olive oil sea salt and pepper. Roast the asparagus at 400 degrees F for approximately 8 – 10 minutes. Once cooked, remove from oven and set aside.
3. One the water has boiled, add the 2 cups of dry pasta. Allow to cook for 7 – 8 minutes, until desired tenderness is reached. Once pasta is cooked, drain and run under lukewarm water for 30 seconds. Set aside in a large mixing bowl (should be able to fit in your refrigerator if you want to serve this chilled).
4. Slice the chicken breast into bite-sized cubes. In a skillet, warm 1 tbsp. olive oil and then add cubed chicken. Cook through until white (about 15 minutes) and season with salt, pepper and garlic to taste.
5. Once chicken is cooked, remove skillet from heat.
6. In the bowl with the pasta, add the salad dressing and chicken. Lightly toss to coat.
7. Slice the asparagus into 1-inch pieces. Add asparagus and cherry tomatoes to the bowl and toss to coat.
8. Add salt, pepper and garlic to taste.
If you want to serve your salad warm then you are DONE and the salad is ready to serve If you want to serve a chilled pasta salad, let your salad cool for about 10 minutes then place bowl in the refrigerator to chill for approximately 1 hour and serve after.
At less than 350 calories per serving (approx. 315 per serving), this is a nice light dinner that incorporates veggies, proteins, carbs and some beautiful summer colors! It’s also great as a side (without the chicken) for grilling out! If we are feeling extra hungry, I enjoy my chicken pasta salad with a nice side of greens with light balsamic dressing