Let's do it

There are certain recipes that you see once and then keep seeing over and over and over again. Pasta filled with fresh summer vegetables are everywhere right now. First I saw it here, then it was here, then she did it, then of course she had to go and make something bursting with garden veggies. So of COURSE I had to do it too.

I'm such a lemming, I have to do what the cool kids are doing. Plus, I love summer pastas. It's funny, I don't eat a ton of pasta in the fall and winter, but come summer I love the fresh tomatoes and pasta together. And pasta is hardly a summer dish. But when you serve it cold, with tons of fresh summer veggies bursting with flavor, it just screams summer. Maybe that's why everyone's making it.

Chicken and Pasta Salad

• whole wheat spaghetti, cooked
• 3 Tbsp nonfat yogurt
• 1 Tbsp red wine vinegar
• 1 Tbsp basil, chiffonade
• 1 clove garlic, finely chopped
• 1/4 tsp ground black pepper
• 1 breast of chicken cooked, shredded
• 4 oz fresh green beans, trimmed
• 1 cup cherry tomatoes, quartereed
• 1/2 red onion, chopped

1. Combine yogurt, vinegar, basil, garlic, and pepper.
2. Combine chicken, green beans, tomatoes, onion, and spaghetti.
3. Top with dressing and toss together.

Serves 2.
Each serving has:

Calories		263.0
Total Fat		9.0 g
	Saturated Fat	1.0 g
Cholesterol		42.0 mg
Sodium		227.0 mg
Potassium		374.0 mg
Total Carbohydrate		27.0 g
	Dietary Fiber	5.0 g
	Sugars	2.0 g
Protein		18.0 g