READY IN 40 mins

Chicken Pasta Salad II

Read Reviews (47)

"This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth." — Heather

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish.
Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
Gently mix in flaked chicken; refrigerate for a few hours or serve.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 14, 2007

I made this pasta salad for Mother's Day and it was a huge hit!! Everyone enjoyed it, including my husband who is not a fan of pasta salad. I do want to make two suggestions. First, because I was taking this to a family get together, I felt the 6 servings shown on the original recipe would not be enough so I doubled it to 12 servings. Don't do that!! It turned out to be more like 30 servings. Also, I'm not a chef but I love to cook and the "Prep Time" of 30 minutes turned out to be more like 60 minutes!! Just something to keep in mind. Otherwise, thanks for a great recipe, Heather! This one is a keeper!!!

—Sandi

See full review »

Most Helpful Critical Review

Apr 07, 2009

This isn't anything special, but fairly good stuff and fairly easy to make (even though I hate chopping stuff). What I liked was that it was a great thing to take to work that was reasonably filling & didn't have to be microwaved. And the pasta seemed like the right amount, for a change. (Although I wouldn't call mixing Italian and mayo "genious" since I've seen plenty of recipes that do this - it's just an easy way to tang up the mayo a bit.)

—Erimess

See full review »

57 Ratings

See other versions of this recipe!

Jul 14, 2003

I gave this recipe 5 stars in all categories except kid friendly. I don't have kids, but can't imagine they would care for it too much. My husband and I loved it, though. I substituted black olives instead of green and cut way back on the corn. Otherwise, the recipe was great and works out well for lunches to take to work for a few days. Thanks for the recipe Heather!

—DANIELLE BEATTY

See full review »

Aug 20, 2010

I tweaked this recipe a little. I added mild banana pepper rings and paprika for a touch of heat and used red bell pepper for sweetness. I also seared boneless breast filets then diced them and finished cooking in a pan bringing 1 cup water, 1/2 cup lemon juice, and 1/4 cup soy sauce then adding the chicken and stirring constantly until thoroughly cooked, then drained and added to the salad. This keeps the chicken extremely moist. The salad was awesome and disappeared in a flash.

—SierraFishinGuy

See full review »

Jul 03, 2003

What a great summer salad for the whole family. My 23 year old son, who is hard to please, loved this salad. I added a little more onions to fit our family tastes. This is what is great about this salad. You can adjust it to your own personal tastes.

—polok4444

See full review »

Feb 19, 2008

Pretty good. Left out the olives because husband doesn't like them I also used two baked chicken breasts that I had baked instead of the canned stuff (yuck). Makes a nice lunch of a light supper with a nice dinner roll.

—chicklet

See full review »

Mar 29, 2006

Oh, we all loved it!! I used black olives instead of green, b/c that is what I had. DELICIOUS!! I have a 1 year old and a 4 year old and both ate it up!

—LeaEllen

See full review »

Jan 26, 2011

I never write reviews on this site and I had to write about this one! Even my husband and daughter couldn't get enough of this! My husband asked when I was making it again. It's really good and the ingredients work so well together. I used some left over rotisserie chicken that I had instead of the canned kind but other than that, followed this recipe exactly. Turned out really YUMMY! Thank you.

—Kay

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Pasta Salad

Tangy Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Chicken Pasta Salad I

Company Chicken Pasta Salad with Grapes

Marinated Chicken and Pasta Salad

Barbeque Chicken Pasta Salad

Poppy Seed Chicken Pasta Salad

Chicken and Vegetable Pasta Salad

Cherry Chicken Pasta Salad

Nutrition

Calories
458 kcal
23%

Carbohydrates
26.6 g
9%

Cholesterol
48 mg
16%

Fat
33.3 g
51%

Fiber
2.4 g
10%

Protein
15.8 g
32%

Sodium
1078 mg
43%

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

Nutritional Information

Chicken Pasta Salad II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 458
Calories from Fat: 300

% Daily Value *
Total Fat 33.3g 51 %
Saturated Fat 8.3g 42 %
Cholesterol 48mg 16 %
Sodium 1078mg 43 %
** Potassium 290mg 8 %
Total Carbohydrates 26.6g 9 %
Dietary Fiber 2.4g 10 %
Protein 15.8g 32 %
** Sugars 5.2g
** Vitamin A 9 %
** Vitamin C 31 %
** Calcium 20 %
** Iron 12 %
** Thiamin 9 %
** Niacin 44 %
** Vitamin B6 22 %
** Magnesium 12 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.