Recipe by 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."
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1 (14 ounce) can
Swanson® Chicken Broth (Regular or Natural Goodness™)
grated Parmesan cheese
dried dill weed or dried basil leaves
cooked corkscrew-shaped pasta
cherry tomatoes, cut in half
red onion, chopped
cubed cooked chicken
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.
Nice fresh pasta salad for a hot summer BBQ. Impressed my coworkers and friends!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 386
** Calories from Fat: 105
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