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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

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Chicken Pasta Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

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) Hidden Valley® Ranch

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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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Pasta Salad

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(1-1) of 1 reviews

Reviewed on Dec. 01, 2012 by CrashDogsMom

This was good and pretty close to what I was hunting for. I had to adjust it to make it work with the ingredients I had on hand, but my whole family, including the pickiest 3-year old, ate it.