Main-dish pasta salads to the rescue

The only “cooking” involved is the pasta, and if that’s already prepared and waiting, supper can’t get any easier.

French Chicken-Pasta Salad

1 1/2 cups cold cooked rotini pasta, rinsed and drained

1 cup fresh snow peas

1 1/2 cups diced cooked chicken breast

1/3 cup fat-free mayonnaise

1/4 cup fat-free French dressing

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

1 cup cherry tomatoes, cut in halves

In a medium bowl, combine pasta, peas and chicken. Add mayonnaise, French dressing and parsley. Mix well to combine. Fold in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again just before serving. Makes 4 (1 cup) servings.

Hint: 1) Usually 1 cup uncooked rotini pasta cooks to about 1 1/2 cups. 2) If you don’t have leftovers, purchase a chunk of cooked chicken breast from your local deli.

•Each serving equals: 219 calories, 3g fat, 22g protein, 26g carb., 368mg sodium, 2g fiber; Diabetic Exchanges: 2 Meat, 1 Vegetable, 1 Starch/Carb.