Summery Chicken Pasta Salad

    2 hours 25 minutes

    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.

    53 people made this

    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

    Preparation:10min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. In a large pot of salted boiling water cook pasta until al dente, rinse under cold water and drain.
    2. In a large bowl, combine the pasta, chicken, spring onions, capsicum, olives and cucumber.
    3. 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 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)