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Ingredients30 m servings 218 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
- Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
- Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
- Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.
Per Serving: 218 calories; 3.1 g fat; 36.9 g carbohydrates; 13.1 g protein; 20 mg cholesterol; 458 mg sodium. Full nutrition