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Macaroni-rainbow veggie salad

Summertime, the livin' is easy ... and the veggies are tasty! Here's a recipe that's all about summer. Nutritious, cook-ahead, and picnic-perfect, this salad deserves to be a summer favorite.
Heaps of thanks to Karen Koeppe, Packard Health's Nutritionist and Certified Diabetes Educator.




Summer Macaroni-Rainbow Veggie Salad 


    • 1 cup uncooked whole-wheat elbow macaroni pasta
    • 1/2 cup red bell pepper, diced
    • 1/2 cup yellow pepper, diced
    • 1/2 cup cucumber (peeled), diced
    • 1/2 cup small broccoli florets
    • 1/2 cup carrot shreds (salad aisle of
      grocery store)
    • 1 cup cooked chicken breast, diced
    • 1/4 cup light canola mayonnaise
    • 1 Tbsp red wine vinegar
    • 1/8 tsp dried oregano
    • 1/8 tsp freshly ground black pepper
    • Salt to taste, if desired


Cook the pasta according to the package directions. Drain.

In a large bowl, mix together the pasta, red bell pepper, cucumber,
broccoli, carrots, and chicken.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the pasta, vegetables, and chicken and mix well. Chill. Serves 4