- 1 package (12 ounces) Daily Chef Garden Rotini
- 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
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Pasta Salad(6)
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This was very good! I cut the recipe down for one meal. I forgot the mushrooms but it was still good.
Delicious!!! Disappears quickly!!!
good with fresh mozzarella chunks
My husband made this for a family outing and it was a big hit. Quick and easy to make and it tastes so good. We put cubed ham in and 1/2 the amount of chicken. Great for a summer potlock and great leftovers too!
you can also add some additional cubed cheese choices such as cheddar and even sliced and drained water chestnuts for crunch!
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