Quick Chicken Pasta Salad Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

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) ranch salad dressing
  • 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

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.

Directions

  1. 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.
Originally published as Chicken Pasta Salad in Country Woman July/August 2004, p35

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.

Light-Bodied White Wine

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

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Reviewed Dec. 1, 2012

"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."

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