1 jar (12 oz.) roasted red peppers, drained, cut into thin strips
1/4 cup thinly sliced fresh basil
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Let's Make It
Combine pasta, chicken, chickpeas, artichokes, onions and olives.
Prepare dressing mix as directed on envelope. Add garlic and black pepper; mix well. Pour half over pasta mixture; mix lightly. Refrigerate 1 hour.
Add roasted peppers and remaining dressing mixture to pasta salad just before serving; mix lightly. Sprinkle with basil.
Serve over a bed of mixed salad greens.
Cut 4 KRAFT Provolone or Mozzarella Cheese Slices into strips. Add to the salad along with the roasted peppers and remaining dressing mixture just before serving.
Transport salad in an insulated cooler with ice packs.
The vegetables team up with the chickpeas and pasta to make this chicken salad a tasty way to eat right.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.