Chicken Pasta Salad for Four Recipe

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Chicken Pasta Salad for Four Recipe
Chicken Pasta Salad for Four Recipe photo by Taste of Home
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Chicken Pasta Salad for Four Recipe

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Santa himself might find it hard to resist this hearty, colorful chicken salad packed with veggies, pasta and flavor. Our Test Kitchen added just the right touch of heat to warm and welcome friends and family in from the cold! TIP: This versatile recipe can be varied for all seasons of the year by adding hard-cooked eggs, different meats, such as turkey, ham, tuna or shrimp…even by changing the nuts and vegetables to whatever you have on hand!
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 cup uncooked spiral pasta
  • 1 cup cubed cooked chicken
  • 1 small green pepper, diced
  • 1 small carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped white onion
  • 1/4 cup chopped red onion
  • 1/4 cup frozen peas, thawed
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon ranch salad dressing mix
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, green pepper, carrot, celery, onions and peas.
In a small bowl, combine the sour cream, mayonnaise, ranch dressing mix, garlic salt, paprika and cayenne. Drain pasta and rinse in cold water; add to chicken mixture. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Originally published as Chicken Pasta Salad in Simple & Delicious November/December 2006, p45

Nutritional Facts

1 cup: 199 calories, 3g fat (1g saturated fat), 34mg cholesterol, 645mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 1 cup uncooked spiral pasta
  • 1 cup cubed cooked chicken
  • 1 small green pepper, diced
  • 1 small carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped white onion
  • 1/4 cup chopped red onion
  • 1/4 cup frozen peas, thawed
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon ranch salad dressing mix
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, green pepper, carrot, celery, onions and peas.
  2. In a small bowl, combine the sour cream, mayonnaise, ranch dressing mix, garlic salt, paprika and cayenne. Drain pasta and rinse in cold water; add to chicken mixture. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Originally published as Chicken Pasta Salad in Simple & Delicious November/December 2006, p45

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elise21 User ID: 8051946 230733
Reviewed Aug. 4, 2015

"This pasta salad is really good. I liked that it had a variety of vegetables. I added tomatoes. Will definitely make again."

MY REVIEW
bobbisand User ID: 3622462 208320
Reviewed Jan. 22, 2009

"OMG!!! I can't wait to try! This looks outstanding!"

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