Chicken and Vegetable Pasta Salad17 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 2 hr 25 min
“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.” - by BETHANYGRONBERG
Original recipe yields 6 servings
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
- Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
Amount Per Serving (6 total)
- 218 cal
- 11.4 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 tomato..." See morees and 1/2 cup of sun dried tomatoes to it as well and it was delicious."
"Great Pasta salad. Used leftover BBQ chicken and added tomatoes, green pepper, artichoke hearts and feta cheese to the other ingredients...." See more"
"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 chicken, I..." See more use sesame seed oil, rice wine vinegar, and some soy sauce, as well as a bit of powdered ginger for a boost of flavor for the chicken all by itself. This is an excellent recipe."
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