Summer gets hectic, so make pasta salad ahead

The days are hot, and the nights are long. The last thing on your mind is turning on the stove. Well, never fear; if you have some frozen rotini pasta in the freezer, then you’ll have it made in the shade come supper time!

ITALIAN CHICKEN PASTA SALAD

1/2 -cup fat-free Italian dressing

1 cup diced cooked chicken breast

1 (2.5-ounce) jar sliced mushrooms, drained

1 (2-ounce) jar chopped pimiento, drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

2 cups cooked rotini pasta, rinsed and drained

1/2 -cup shredded reduced-fat mozzarella cheese

In a large bowl, combine Italian dressing and chicken. Stir in mushrooms, pimiento, parsley and rotini pasta. Add mozzarella cheese. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Makes 4 (1 cup) servings.

Each serving equals: 191 calories, 3 g fat, 18 g protein, 23 g carb., 471 mg sodium, 2 g fiber; Diabetic Exchanges: 1- 1/2 Meat, 1 Starch, 1/2 Vegetable.