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Cold Chicken Pasta Salad

Rated as 5 out of 5 Stars

"A very fresh take on pasta salad. Tweak to your liking with different veggies."
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3 h 21 m servings 374
Original recipe yields 6 servings


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  1. Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
  2. Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
  3. Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
  4. Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
  5. Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Nutrition Facts

Per Serving: 374 calories; 14.7 39.7 22 39 898 Full nutrition

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This recipe is worth the making if only for the dressing. The flavors of the dressing are great. I did make one big mistake and forgot to add the artichoke hearts. Nevertheless this was really g...

Came out very good. Used asparagus instead of artichoke hearts and added imported mozzarella cheese. Very delectable.