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Quick Chicken Pasta Salad

 Quick Chicken Pasta Salad
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
12 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Quick Chicken Pasta Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.