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Quick Chicken Pasta Salad Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 348 calories, 16g fat (4g saturated fat), 50mg cholesterol, 371mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 21g protein.

Reviews for Quick Chicken Pasta Salad

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CrashDogsMom User ID: 6536917 120116
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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Wine Pairings

Light-Bodied White Wine

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