Valley Fresh® Tortellini Chicken And Corn Pasta Salad

Ingredients

2 (9-ounce) packages refrigerated cheese tortellini

3 tablespoons olive oil, divided use

3 cloves garlic, sliced

1 cup whole kernel corn (sliced from the cob or frozen)

1 cup chopped zucchini

1 cup cherry tomatoes (red and/or yellow), halved

1 (7-ounce) pouch or 1 (10-ounce) can VALLEY FRESH® 100% Natural Chicken, drained

2 tablespoons red wine vinegar

Shredded Parmesan cheese, if desired

Instructions

Cook pasta according to package directions; drain well. Place in a large serving bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté garlic about 1 minute. Add corn and zucchini; cook and stir about 2 minutes. Stir in tomatoes; cool.

Spoon vegetables into bowl with pasta; stir in chicken. Whisk remaining 1 tablespoon oil with vinegar; spoon over salad. Toss well. Serve topped with cheese.

Total Time: Under 15 minutes

Preparation Time: Under 15 minutes

Serving Size: 4

Meal Occasion: Lunch

Nutrition 230 cal., 5g total fat (0g sat. fat), 35mg chol., 700mg sodium, 28g carb., 3g fiber, 5g sugar, 16g protein

Valley Fresh® Tortellini Chicken & Corn Pasta Salad

Ingredients

2 (9-ounce) packages refrigerated cheese tortellini

3 tablespoons olive oil, divided use

3 cloves garlic, sliced

1 cup whole kernel corn (sliced from the cob or frozen)

1 cup chopped zucchini

1 cup cherry tomatoes (red and/or yellow), halved

1 (7-ounce) pouch or 1 (10-ounce) can VALLEY FRESH® 100% Natural Chicken, drained

2 tablespoons red wine vinegar

Shredded Parmesan cheese, if desired

Instructions

Cook pasta according to package directions; drain well. Place in a large serving bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté garlic about 1 minute. Add corn and zucchini; cook and stir about 2 minutes. Stir in tomatoes; cool.

Spoon vegetables into bowl with pasta; stir in chicken. Whisk remaining 1 tablespoon oil with vinegar; spoon over salad. Toss well. Serve topped with cheese.

Serving Size: 4

Cook's Tips

Toss in some baby arugula and basil leaves for a little freshness.