Summery Chicken Pasta Salad
I make this salad all summer. The amounts here are estimates, as I rarely measure when I make this salad, so feel free to add a bit more or less of whatever you please.
Ingredients
Serves: 6
- 1 cup seashell pasta
- 1 cup chopped, cooked chicken meat
- 3 spring onions, chopped into 3cm pieces
- 1 red capsicum, chopped
- 1 cup sliced black olives
- 1 cucumber, peeled and chopped
- 2/3 cup Italian-style salad dressing
- 1/4 cup sunflower seeds
Directions
Preparation:10min ›
Cook:15min ›
Extra time:2hours chilling ›
Ready in:2hours25min
- In a large pot of salted boiling water cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, chicken, spring onions, capsicum, olives and cucumber.
- Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (19)
I made this for dinner and it turned out really well. It was filling enough for a main course and we used the leftovers as a side salad the next day when we barbequed hamburgers. I added diced tomatoes and 1/2 cup of sun dried tomatoes to it as well and it was delicious. - 08 Jun 2002 (Review from Allrecipes USA and Canada)
Great Pasta salad. Used leftover BBQ chicken and added tomatoes, green pepper, artichoke hearts and feta cheese to the other ingredients. - 22 Jul 2003 (Review from Allrecipes USA and Canada)
I *love* this recipe. I tried it out and it was so tasty. I could eat this over and over again. I don't always use olives, and tomatoes seems like it might be overkill, but when cooking the chicken, I use sesame seed oil, rice wine vinegar, and some soy sauce, as well as a bit of powdered ginger for a boost of flavor for the chicken all by itself. This is an excellent recipe. - 13 Sep 2003 (Review from Allrecipes USA and Canada)