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Chicken Pasta Salad

Chicken Pasta Salad
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
14 ServingsPrep: 35 min. Cook: 20 min.

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.
© Taste of Home 2013

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Chicken Pasta Salad (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013