Jan's Italian Chicken and Pasta Salad

 Made  times
janice tofuri 1

Perfect for hot summer meal. When we have "pot luck" lunches at work, my co- workers always request I make this dish. I double the recipe and there are never any leftovers.

Modified from: Chicken and Vegetable Pasta Salad

I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 50 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. Prepare 1 package of Good Season's per package directions, set aside.
  3. Coat diced raw chicken evenly with second packet of seasoning and vegetable oil. Chill while you prepare vegetables.
  4. Stir-fry chicken pieces until golden brown and juices run clear. Let chicken cool 10 minutes.
  5. In a large bowl, combine the pasta, vegetables, chicken, and cheese.
  6. Pour dressing over salad and toss to coat. Cover and chill for at least 2 hours before serving.



Other stories that may interest you