Recipe by BETHANYGRONBERG
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped, cooked chicken meat
green onions, chopped into 1 inch pieces
red bell pepper, chopped
sliced black olives
cucumber, peeled and chopped
Italian-style salad dressing
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 tomatoes and 1/2 cup of sun dried tomatoes to it as well and it was delicious.
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 chicken, I use sesame seed oil, rice wine vinegar, and some soy sauce, as well as a bit of powdered ginger for a boost of flavor for the chicken all by itself. This is an excellent recipe.
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 again.
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 was great as it was. We used 1 cup of chicken from a rotisserie chicken. I mixed the veggies with the dressing and put it in the fridge for an hour or so before we were ready to serve. I also cooked the pasta, drained it, and put it in the fridge an hour ahead of time. It helped to make the salad nicely chilled and helped to combine the flavors. I will probably make again for my hubby with the addition of the cheese.
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 have mayonnaise in it. Ingredients don't have to be measured. I would make this again, just as tasty the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Vegetable Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 218
** Calories from Fat: 103
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a healthy Asian-inspired pasta salad with chicken.
Discover the secret ingredient that gives this chicken salad a sweet lift.
See how to make a creamy shrimp salad with pasta shells.