Chicken and Vegetable Pasta Salad

4.6
(27)

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.

7
7
7
7
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 cup seashell pasta

  • 1 cup chopped, cooked chicken meat

  • 3 green onions, chopped into 1 inch pieces

  • 1 red bell pepper, chopped

  • 1 cup sliced black olives

  • 1 cucumber, peeled and chopped

  • cup Italian-style salad dressing

  • ¼ cup sunflower seeds (Optional)

Directions

  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.

Nutrition Facts (per serving)

218 Calories
11g Fat
20g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 218
% Daily Value *
Total Fat 11g 15%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 654mg 28%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 10g
Vitamin C 28mg 140%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 217mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.