Servings: 6

INGREDIENTS:

• 6 oz no-boil pasta ribbons or no-boil lasagna noodles, broken
• 1 (8-1/4 oz.) frozen mesquite chicken tenders or 1 (9 oz.) package frozen chopped cooked chicken, slightly thawed
• 3 oz reduced-fat cheddar or American cheese, cut into 3/4-inch cubes
• 1 medium green, yellow, or red sweet pepper, cut into strips
• 1 oz pepperoni, chopped
• 1 (8 oz.) bottle nonfat Italian salad dressing
• 1/8 tsp cracked black pepper
• 5 cups torn curly endive
• 1 cup red or yellow cherry tomatoes, halved

INSTRUCTIONS:

1. In a large mixing bowl, cover the noodles with boiling water. Let them stand for 10 minutes, separating the noodles occasionally with a fork. Drain the noodles, rinse with cold water, and drain again. If using chicken tenders, halve them crosswise.
2. Return the noodles to the bowl. Stir in the chicken, cheese, pepper strips, and pepperoni. Add the dressing and black pepper. Toss gently to coat. Cover the bowl and chill the mixture for 2 hours or overnight.
3. Before serving, add the endive and cherry tomatoes to the bowl. Toss gently to mix all the ingredients together.
4. The recipe makes 6 main-dish servings.

Nutrition facts per serving:

252 calories, 7g total fat (2g saturated fat), mg cholesterol, 792mg sodium, 28g carbohydrates, 1g fiber, 19g                   protein. Daily Value: 17% vitamin A, 31% vitamin C, 16% calcium, 8% iron.

Here are a few variations of the pasta salad recipe:

1. Mediterranean Pasta Salad: Add Mediterranean-inspired ingredients such as sliced black olives, feta cheese, diced cucumbers, and cherry tomatoes. Toss them with the pasta and dressing for a refreshing and tangy twist.
2. Caprese Pasta Salad: Combine cooked pasta with cherry tomatoes, fresh mozzarella cheese balls (bocconcini), and fresh basil leaves. Drizzle with balsamic glaze or a basil pesto dressing for a delightful Caprese flavor.
3. Greek Pasta Salad: Mix cooked pasta with diced cucumbers, cherry tomatoes, Kalamata olives, crumbled feta cheese, and chopped fresh herbs like dill and parsley. Toss with a lemon and olive oil dressing for a vibrant Greek-inspired salad.
4. Southwest Pasta Salad: Incorporate flavors from the Southwest by adding black beans, corn kernels, diced bell peppers (red, green, and yellow), and chopped cilantro. Dress the salad with a lime-cilantro vinaigrette for a zesty and colorful twist.
5. Asian Sesame Pasta Salad: Toss the cooked pasta with shredded carrots, thinly sliced bell peppers, edamame beans, and chopped green onions. For the dressing, combine soy sauce, sesame oil, rice vinegar, and a touch of honey for a savory and slightly sweet Asian-inspired flavor.
6. Italian Antipasto Pasta Salad: Combine cooked pasta with sliced salami or pepperoni, diced mozzarella cheese, sliced black olives, diced roasted red peppers, and marinated artichoke hearts. Toss with an Italian vinaigrette dressing and sprinkle with grated Parmesan cheese for a robust and flavorful pasta salad.
7. Frozen Mesquite Chicken Tenders or Cooked Chicken: The recipe suggests using either frozen mesquite chicken tenders or frozen chopped cooked chicken. If using chicken tenders, you would halve them crosswise. The chicken adds protein and flavor to the salad. If you prefer a smoky and slightly charred flavor, the mesquite chicken tenders would be a great option. However, you can also use cooked chicken if it’s more convenient.
8. Reduced-Fat Cheddar or American Cheese: The cheese adds a creamy and savory element to the salad. You can choose between reduced-fat cheddar or American cheese. Both options provide a rich and cheesy taste while reducing the overall fat content of the dish.
9. Pepper Strips and Pepperoni: The sweet pepper strips and chopped pepperoni contribute to the flavor profile of the pasta salad. The sweet pepper strips add a fresh and crisp texture, while the pepperoni brings a slightly spicy and salty note.
10. Nonfat Italian Salad Dressing: The nonfat Italian salad dressing acts as the dressing for the pasta salad, providing tanginess and enhancing the overall flavor. You can use store-bought dressing or prepare your own homemade version according to your taste preferences.