Chicken and Vegetable Pasta Salad
Ingredients2 h 25 m servings 218 cals
- 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.
Per Serving: 218 calories; 11.4 g fat; 20.4 g carbohydrates; 9.6 g protein; 18 mg cholesterol; 654 mg sodium. Full nutrition
ReviewsRead all reviews 19
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...
This was absolutely delicious. I added cherry tomatoes and used 2 cups of bowtie pasta. I also seasoned the chicken with soy sauce and a little garlic before adding to the salad. Would make agai...
My Mom and Dad really liked this, but I just thought it was OK. I kept thinking that it needed something, like maybe some buffalo mozzeralla cut into cubes, but both of my parents thought it wa...
This was excellent. My whole family loved it. I served it over sweet baby lettuce and added some balsamic vinagrette. I will make this over and over again.
Yum! I used whole wheat ziti instead of seashell pasta, added mushrooms, and used green olives because I was out of black. The sunflower seeds add a nice flavor/crunch. Thanks :)
I didn't have olives or sunflower seeds. I used elbow macaroni,and added steamed broccoli. I included carrots and tomatoes to add color to the salad. Glad to have a macaroni salad that doesn't h...