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Chicken Pasta Salad

Chicken Pasta Salad

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Campbell's Kitchen

The secret to this flavorful pasta salad, loaded with chicken, colorful vegetables, dill and Parmesan cheese is using Swanson® Chicken Broth in the salad dressing and tossing it while the pasta is hot.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Mix broth, mayonnaise, cheese and dill weed.
  2. Toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.
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Reviews

LaQ
6
7/22/2009

This was really bland, lacked zip. I am not a spicy food lover, but even for me this was missing something. I used the dill instead of basil. Maybe alot of basil would have made a difference. I followed the recipe as written and did not need near this much dressing. If I had used it all, we would have been having pasta soup. Dressing was pretty bland also. Only let it refrigerate about 2 hours, but saved some for the next day, hoping it might be better after more chilling....it was not. Sorry, but I don't think this is a repeater.

bscanlan
3
7/23/2010

Nice fresh pasta salad for a hot summer BBQ. Impressed my coworkers and friends!

hollyks
2
2/24/2011

Like the other reviewer said, NO FLAVOR! It was bland! I added some Italian dressing as well as garlig powder, salt and oregeno. It was ok, but I wouldn't make it again!