Garden Crisp Chicken Pasta Salad

Half large Zucchini-quartered and diced
Half large yellow squash-quartered and diced
2 large carrots, sliced
Broccoli crown, cut into individual florets
half head cauliflower, cut up
1 large baked chicken breast (leftovers), diced
1.5 cups Ronzoni Garden Delight Tri Color Penne
Walden Farms Zero Calorie Ranch
Fresh ground black pepper
Cheddar cheese, if desired
Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold. Drain well. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated. Sprinkle with a small amount of cheese, if desired.
For lunch I ate less than a third of this so three people should be able to share - if you have a big eater, will serve two people.
Enjoy!

Thank you for all for allowing my things to be passed to so many!

✿´¯`*•.¸¸✿ Be Sure to SHARE to SAVE on your timeline ✿´¯`*•.¸¸✿
Follow me on Facebook at https://www.facebook.com/kcameron17
Check out my blog at http://weightlossandrecipeswithkari.blogspot.com/
Follow me on Pinterest http://www.pinterest.com/kcameron17/
For Weight Loss Motivation and Support join my facebook weight loss support group https://www.facebook.com/groups/getskinnywithkari/
Follow me on Twitter @karicameron17
Follow me on Google + https://plus.google.com/u/0/+KariCameron17/posts
Wanna Lose weight naturally? Check out Skinny Fiber athttp://cameron17.thenewyearschallenge.com/
Start your Thrive Experience today http://GoingToThrive.le-vel.com/