Chicken Pasta Salad
For a quick and easy side to take to a get-together or potluck, try this pasta salad. It is also a great way to use leftover chicken.â€"Alice Schoon, Henning, Minnesota
* 12 Servings
* Prep: 15 min. + chilling
* 4 cups uncooked medium shell pasta
* 4 cups cubed cooked chicken
* 1 package (16 ounces) frozen mixed vegetables, cooked and drained
* 2 celery ribs, thinly sliced
* 1/2 cup finely chopped onion
* 1 bottle (8 ounces) ranch salad dressing
* 1/2 to 3/4 teaspoon salt
* 1/2 teaspoon dill weed
* 1/4 to 1/2 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
Cook pasta according to package directions. Rinse in cold water and drain. Cool. In a large bowl, combine the pasta, chicken, mixed vegetables, celery and onion. In a small bowl, combine the salad dressing, salt, dill and pepper. Stir into pasta mixture. Stir in cheese. Cover and refrigerate for at least 1 hour. Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 348 calories, 16 g fat (4 g saturated fat), 50 mg cholesterol, 371 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein.
Chicken Pasta Salad published in Country Woman July/August 2004, p35
~*Piper*~
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