Chicken and Vegetable Pasta Salad

Chicken and Vegetable Pasta Salad

18
BETHANYGRONBERG 0

"Chicken, vegetables and pasta make up this filling salad which everyone seems to like, even people who don't like pasta salad. This is great for hot summer days when you just don't feel like turning on the oven. Note: the amounts here are estimates, as I rarely measure when I make this salad, so feel free to add a bit more or less of whatever you please."

Ingredients

2 h 25 m {{adjustedServings}} servings 218 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
  3. Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
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Reviews

18
  1. 26 Ratings

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I made this for dinner and it turned out really well. It was filling enough for a main course and we used the leftovers as a side salad the next day when we barbequed hamburgers. I added diced ...

Great Pasta salad. Used leftover BBQ chicken and added tomatoes, green pepper, artichoke hearts and feta cheese to the other ingredients.

I *love* this recipe. I tried it out and it was so tasty. I could eat this over and over again. I don't always use olives, and tomatoes seems like it might be overkill, but when cooking the chic...