Here is a really simple summer time recipe to make. Who doesn’t love a good pasta salad? This recipe combines high fibre pasta, fresh garden veggies and low fat chicken breast. The dressing is flavorful and uses ingredients you should have on hand. Enjoy this dish for lunch or supper. This recipe is compliments of Positive Change Nutrition, www.rachellewood.ca

California Chicken Pasta Salad - Serves 5 

2 ½ cups  cooked whole wheat fusilli or rotini
2 ½ cups cooked chicken breast cut up
1 tomato, seeded and chopped
1/2 english cucumber, chopped
1 cup red grapes, halved
1 cup celery, chopped
½ cup thinly sliced red onion
4 TBSP light feta cheese
1/8 cup chopped toasted walnuts (optional)
 Dressing:
1 cup skim or almond milk
1 clove of garlic, chopped
2 TBSP liquid honey
1 TBSP Dijon mustard
¼ tsp each, dried thyme and rosemary crumbled
¼ cup freshly squeezed lemon juice
¼ cup plain low fat yogurt

Dressing – in a large bowl, whisk together milk, garlic, honey, mustard, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt then set aside.



Salad – Meanwhile, in a large pot of boiling water, cook pasta for about 8 min or until tender but firm; drain. Rinse under cold running water until cool; drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Sprinkle with nuts. Serve and enjoy!

To make this recipe lower in fat, omit the walnuts and feta cheese. Rachelle likes to serve this recipe for lunch! It tastes just as good the next day as leftovers. It’s also a great salad to bring to family picnics or friendly summer potlucks.

Did you enjoy this recipe? Don't forget to post your comments below, and check out the Rachelle Wood Nutrition Blog, http://www.blog.rachellewood.ca  for more healthy meal time recipes!