Chicken Pasta Salad Recipe
Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee
Prep: 35 min.
Cook: 20 min.
Yield: 14 Servings
Ingredients
1 package (12 ounces) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced pepperoni, halved
1/2 cup canola oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings.
Nutritional Facts 1 cup equals 300 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 415 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Chicken Pasta Salad in Taste of Home June/July 2008, p26
Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee
Prep: 35 min.
Cook: 20 min.
Yield: 14 Servings
Ingredients
1 package (12 ounces) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced pepperoni, halved
1/2 cup canola oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings.
Nutritional Facts 1 cup equals 300 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 415 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Chicken Pasta Salad in Taste of Home June/July 2008, p26
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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