Need an easy-to-make, comforting dinner? Make this light pasta dish! The ditalini used here is a small tube-shaped Italian corn pasta that’s naturally gluten free. Toss it with baked chicken, diced tomato and young peas, and you’ve got a warm, healthy and satisfying dish. But wait! Double the recipe and serve it cooled as a scrumptious, healthier take on classic picnic macaroni salad.
Ditalini Pasta Salad with Chicken & Peas
Preheat oven to 450 degrees F.
In baking dish, arrange chicken and coat with Italian seasoning. Bake 15-18 minutes, or until internal temperature reaches 165 degrees at thickest part. Let cool slightly and dice.
Cook pasta per package directions.
In saucepan, bring 2 cups water to boil. Add peas and cook 60 seconds. Drain immediately.
In large bowl, mix together pasta, chicken, tomato and peas; add dressing of choice and salt and pepper to taste.