We love chilled chicken pasta salad brimming with fresh veggies. If you prefer a meatless version, omit the chicken and toss in more edamame.
—Cindy Heinbaugh, Aurora, CO
Takes: 30 min. • Makes: 8 servings
1 pkg. (16 oz.) whole wheat spaghetti
1 cup frozen shelled edamame
1 tsp. minced fresh gingerroot
1 cup reduced-fat sesame ginger salad dressing
3 cups cubed cooked chicken breast
1 English cucumber, chopped
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1 small red onion, finely chopped
3 green onions, sliced
1. Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing.
2. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add the dressing; toss to coat. Sprinkle with green onions.
Per serving: 1 3/4 cups equals 353 cal., 5g fat (1g sat. fat), 40mg chol., 432mg sodium, 53g carb. (6g sugars, 8g fiber), 26g pro.
GOES GREAT WITH
Visit the Asian-foods aisle at the store and pick up a box of fortune cookies for a fun addition to this meal.
Table Talk
If you could create a ride at an amusement park, what would it be?
Fasten your seatbelt and hold on tight! You’re in for a crazy ride when your family takes turns describing their dream roller coaster, water slide or other park attraction.