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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
  • 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 shredded cheddar cheese

Directions

  • 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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