Chicken and Vegetable Pasta Salad Recipe -
Chicken and Vegetable Pasta Salad Recipe

Chicken and Vegetable Pasta Salad

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    2 hrs 25 mins


  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.
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Reviews More Reviews

Dec 18, 2003

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.

Jul 22, 2003

Great Pasta salad. Used leftover BBQ chicken and added tomatoes, green pepper, artichoke hearts and feta cheese to the other ingredients.

Sep 15, 2003

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.

Mar 02, 2004

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.

Aug 31, 2010

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.

Jun 03, 2008

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.

Jul 18, 2011

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 :)

Aug 10, 2009

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.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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