Chicken and Vegetable Pasta Salad

    40 minutes

    This is a very easy pasta to make and quite healthy. You can use fresh vegetables instead of frozen if you prefer.

    10 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 500g spiral pasta
    • 250g frozen mixed vegetables
    • 2 tablespoons olive oil
    • salt and pepper to taste

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
    3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. 4 minutes before the pasta is ready add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper and salt.

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    Reviews in English (9)


    I liked this recipe because it was so simple, but did add a few things to give it a bit of extra flavor. I made it as a side dish, so left out the chicken. I added fresh basil and green onions, then sprinkled parmesan cheese on top. We all enjoyed it, and I'm sure I'll make it again. Nice on a hot day, and the leftovers make an easy lunch!  -  27 Jun 2007  (Review from Allrecipes USA and Canada)


    My family loved this meal. I had to make a 2nd batch since the first one disappeared right away. I doubled the amount of vegetables and added 1 package of onion soup mix powder.  -  11 Jan 2007  (Review from Allrecipes USA and Canada)


    Loved using frozen veggies--so easy. Needs a lot of spices like seasoning salt. Best if it sits and marinates for awhile.  -  04 Jan 2008  (Review from Allrecipes USA and Canada)