Appetizers / Soups / Salads

Trout's Summer Pasta Salad takes 30 minutes to prepare.

Trout's Summer Pasta Salad takes 25 minutes to cook.

Trout's Summer Pasta Salad makes 7 servings.

The ingredients for Trout's Summer Pasta Salad are:

(1) 12 oz pckg Small Seashell pasta; (1) can Kirkland Chicken breast; (9oz) raw Chicken breast - no skin, no bones will cook down to 7.5 to 8 ozs; (1.5) c Celery (.5) c Red Onion; (.5) Yellow Onion; (1.75) c Cucumber; (1) c Tomato - fresh; (1.25) c Dill Pickles; 5 TBLs Kraft Olive Oil Reduced Fat Mayo; 2 TBLs Hidden Valley Light Ranch dressing; .5 tsp Black Pepper; 1 tsp dry Dill Weed

Here is how you make Trout's Summer Pasta Salad:

Bake the raw chicken breasts in oven at 350 for about 20 mins (but since ovens vary, check for doneness). As the breasts are cooking, cook the pasta following the pckg directions, altho we prefer ours somewhat al dente - it holds up better in a salad. Drain the pasta. While the chicken & pasta are cooling in the fridge, chop up all the fresh veggies & pickles. After the chicken is cool, cut into bite size pieces. Combine the Mayo & Ranch dressing, add in the pepper & dill weed. Put the canned chicken (drained of liquid), pasta, veggies into a bowl & stir in the wet ingredients. Enjoy! This makes (7) Two cup servings.

The nutritional information for Trout's Summer Pasta Salad is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 238.7

• Total Fat: 5.5 g
• Cholesterol: 45.6 mg
• Sodium: 619.1 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.7 g
• Protein: 18.6 g