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Zesty Chicken Pasta Salad Recipe
Zesty Chicken Pasta Salad Recipe photo by Taste of Home

Zesty Chicken Pasta Salad Recipe

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5 10
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Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES: 14 servings

Ingredients

  • 1 package (12 ounces) tricolor spiral pasta
  • 2 cups cubed part-skim mozzarella cheese
  • 2 cups cubed cooked chicken
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 6 green onions, sliced
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1/2 cup canola oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup equals 300 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 415 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
  2. In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings.
Originally published as Chicken Pasta Salad in Taste of Home June/July 2008, p26

Nutritional Facts

1 cup equals 300 calories, 17 g fat (5 g saturated fat), 36 mg cholesterol, 415 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Light-Bodied White Wine

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

Reviews for Zesty Chicken Pasta Salad

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 18, 2015

"Great pasta salad! I made this for a potluck barbecue at work. I left out the mushrooms because I don't like them. Also, because I prepared this the night before; I made double the amount of dressing and put half on as directed. I saved the remaining dressing and stirred it in right before serving. This worked out really good as the pasta always seems to soak up the dressing as it sits."

MY REVIEW
Reviewed Sep. 15, 2014

"DELICIOUS! This will become my "go to" recipe for potlucks and BBQ. It would taste great without chicken, too. The only change I made was to add cherry tomatoes and left the mushrooms out, but it's a flexible recipe as far as ingredients are concerned. Cook the pasta al dente. Tastes just as good the next day."

MY REVIEW
Reviewed Jun. 8, 2014

"This is SUPER good, I made it to take to a potluck an people were asking for the recipe. I used turkey pepperoni and left out the chicken. It is SO good!"

MY REVIEW
Reviewed May. 29, 2014

"This was delicious! Of course, my vegetable supply was low, so I substituted a few things. I used jalapeno, instead of sweet peppers, and used gouda in place of mozzarella! This is a great base for just about any tipe of vegetable you like!"

MY REVIEW
Reviewed Mar. 29, 2013

"This was very good! I cut the recipe down for one meal. I forgot the mushrooms but it was still good."

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