Chicken, Spring Vegetables, and Pasta Salad Recipe

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Chicken, Spring Vegetables, and Pasta Salad
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  1. Cook pasta according to package directions, adding asparagus, carrots, and peas during the last 5-7 minutes of cooking time; cook until asparagus is crisp-tender.
  2. Drain, rinse with cold water to cool; drain well.
  3. In a large bowl, mix cooked pasta with vegetables and chicken.
  4. In a small bowl, mix dressing ingredients until well blended.
  5. Pour over salad; toss gently to coat.
  6. Serve immediately or cover and refrigerate until serving time.
  7. Garnish with additional chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 541.19 Kcal (2266 kJ)
Calories from fat 323.84 Kcal
% Daily Value*
Total Fat 35.98g 55%
Cholesterol 56.79mg 19%
Sodium 946.97mg 39%
Potassium 659.14mg 14%
Total Carbs 32.31g 11%
Sugars 7.78g 31%
Dietary Fiber 6.39g 26%
Protein 23.01g 46%
Vitamin C 10mg 17%
Vitamin A 0.8mg 26%
Iron 3.5mg 19%
Calcium 79.3mg 8%
Amount Per 100 g
Calories 157.52 Kcal (660 kJ)
Calories from fat 94.26 Kcal
% Daily Value*
Total Fat 10.47g 55%
Cholesterol 16.53mg 19%
Sodium 275.63mg 39%
Potassium 191.85mg 14%
Total Carbs 9.4g 11%
Sugars 2.26g 31%
Dietary Fiber 1.86g 26%
Protein 6.7g 46%
Vitamin C 2.9mg 17%
Vitamin A 0.2mg 26%
Iron 1mg 19%
Calcium 23.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
  • 14

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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