Chicken Pasta Salad With Shrimp And Pepperoni Recipes

CHICKEN PASTA SALAD WITH SHRIMP AND PEPPERONI

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water. Set aside to cool completely.
• In a large bowl, combine cooked pasta, chicken, shrimp, pepperoni, onion, red bell pepper, celery, peas, and pecans.
• In a separate small bowl, prepare the dressing by whisking together the mayonnaise, Ranch dressing, Dijon mustard, vinegar, sugar, tarragon, dill, and garlic powder. Taste and season with salt and pepper.
• Pour the dressing over the salad; toss gently to coat. Cover and refrigerate for at least 1-2 hours, or overnight.
• Just before serving, give it a stir, add extra mayonnaise if the salad seems dry, and season with additional salt and pepper, if necessary.

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
• In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.