Recipe
Salad
Vegetable Stir-Fry with Asparagus Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee rotini pasta | ||
| 1 (16 oz) bag Hy-Vee stir-fry vegetables with asparagus | ||
| 2 tbsp. light olive oil | ||
| ½ c. Hy-Vee mayonnaise | ||
| 1 tbsp. chopped fresh basil | ||
| 1 tbsp. chopped fresh parsley | ||
| 1 tbsp. chopped green onion | ||
| 1 clove(s) garlic, finely chopped | ||
| Hy-Vee black pepper, to taste | ||
| 2 tbsp. fresh lemon juice | ||
| 1 ¾ c. cubed cooked boneless, skinless chicken breast |
Directions
- Prepare pasta according to package directions; add frozen stir-fry vegetables to boiling pasta during last minute of cooking time.
- Drain pasta and vegetables; toss in olive oil and chill for one hour.
- Combine mayonnaise with herbs, garlic and pepper.
- Toss pasta and vegetables with herb mayonnaise. Sprinkle with lemon juice, toss again to combine. Add chicken.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 28g
- Protein: 14g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee frozen stir-fry vegetables with asparagus package.