Pasta coated with just a drizzle of oil doesn't cut it for me. I need a full-bodied *sauce* that has a flannel shirt and a beard. Problem is, all the delicious sauces out there have oodles of sodium...and after spending about an hour searching the internet for a low-sodium pasta salad that had more than just a wimpy oil/vinaigrette dressing, I gave up, and came up with my own.
Whole Wheat Chicken & Veggie Pasta Salad
Serves 6-8
16 oz bag whole wheat bowtie pasta
2-3 chicken breasts
1 medium garlic clove, minced
1 small yellow onion, diced
1 small green pepper, diced
2 medium yellow squash, roughly chopped into 1/2' pieces
1-2 tbsp olive/avocado oil
1/4 cup 5 Minute Avocado Oil Mayo
Pepper, to taste
Sodium-free Tony's (optional)
While water is boiling for the pasta, grill chicken breasts and cut into strips or cubes once fully cooked.
Add pasta to boiling water and cook according to package directions (usually 10-11 minutes). While pasta is cooking, heat oil in a pan and toss in garlic, onion, pepper and squash. Cook about 8 minutes, or until veggies are soft.
Drain pasta, add veggies, grilled chicken, and toss with mayo to coat. Season with pepper and Tony's as desired. Can be served hot or cold - if serving cold, you might want to "refresh" the pasta with a tablespoon or two of mayo before serving, because the pasta will absorb it overnight in the fridge (and it might be a little dry).
Tip: If your pasta finishes cooking before your vegetables, you can toss it with a tiny bit of olive oil to keep if from sticking together before you add the remaining ingredients
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