Chicken Pasta Salad Recipe
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.—Alice Schoon, Henning, Minnesota
This recipe is:
Quick
Prep: 15 min. + chilling
Yield: 12 Servings
Ingredients
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
Directions
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.
Nutritional 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.
Originally published as Chicken Pasta Salad in Country Woman July/August 2004, p35
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.—Alice Schoon, Henning, Minnesota
This recipe is:
Quick
Prep: 15 min. + chilling
Yield: 12 Servings
Ingredients
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
Directions
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.
Nutritional 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.
Originally published as Chicken Pasta Salad in Country Woman July/August 2004, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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