Quick Chicken Pasta Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 12 servings.
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
Ingredients
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4 cups uncooked medium shell pasta
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4 cups cubed cooked chicken
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1 package (16 ounces) frozen mixed vegetables, cooked and drained
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2 celery ribs, thinly sliced
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1/2 cup finely chopped onion
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1 bottle (8 ounces) ranch salad dressing
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1/2 to 3/4 teaspoon salt
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1/2 teaspoon dill weed
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1/4 to 1/2 teaspoon pepper
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1 cup shredded cheddar cheese
Directions
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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.
Nutrition Facts
1 cup: 348 calories, 16g fat (4g saturated fat), 50mg cholesterol, 371mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 21g protein.
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