Ingredients

Salad

• 1 cup uncooked whole-wheat elbow pasta
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber (peeled), diced
• 1/2 cup small broccoli florets
• 1 large carrot, diced
• 1 cup cooked chicken breast, diced

Dressing

• 1/4 cup light mayonnaise
• 1 tablespoon red wine vinegar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper

Directions

1. Cook the pasta according to the package directions. Drain.
2. In a large bowl, mix together the pasta, red bell pepper, cucumber, broccoli, carrots and chicken.
3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta, vegetables and chicken and mix well. Serve.
   Prep time: 15 minutes

Nutritional information:

Serving Size: 1 cup, Calories 205, Carbohydrate 25 g, Protein 15 g, Fat 5 g, Saturated Fat 0.9 g, Sugars 4 g, Dietary Fiber 3 g, Cholesterol 35 mg, Sodium 160 mg, Potassium 280 mg

Recipe originally appeared on http://www.diabetes.org/mfa-recipes/recipes/2015-02-veggie-and-chicken-pasta.html