Garden Vegetables Chicken And Pasta Salad Recipes

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QUICK AND EASY GARDEN CHICKEN PASTA SALAD



Quick and Easy Garden Chicken Pasta Salad image

An extremely easy pasta salad from Kraft Foods. You can substitute or add any other ingredients you like. I sometimes add cubed mozzarella, Parmesan and fresh chicken. I'm making it today with cheese tortellini. This is my potluck "staple" in the summertime. Time does not include chill time.

Provided by HEP MEP

Categories     Chicken Breast

Time 20m

Yield 10 cups

Number Of Ingredients 6

3 cups rotini pasta (8 oz.) or 3 cups pasta, of your choice cooked and drained (8 oz.)
2 cups broccoli florets, lightly blanched
1 1/2 cups three cheese ranch dressing or 1 1/2 cups regular ranch dressing
1 (6 ounce) package cooked chicken breasts, cuts or chopped red pepper
1/2 cup chopped green pepper
1/2 cup slivered onion

Steps:

  • Toss all ingredients and refrigerate.
  • Can be made up to 2 days ahead.
  • Serve chilled or at room temperature.
  • Can be easily doubled.

Nutrition Facts : Calories 336.7, Fat 20.6, SaturatedFat 3.3, Cholesterol 24, Sodium 362.5, Carbohydrate 27, Fiber 1.4, Sugar 2.5, Protein 10.2

GARDEN VEGETABLES, CHICKEN AND PASTA SALAD



Garden Vegetables, Chicken and Pasta Salad image

Number Of Ingredients 5

1 (16-ounce) bag frozen garden herb vegetable with pasta
1 cup shredded cooked chicken
2 medium stalks celery, sliced (1 cup)
1/4 cup ranch salad dressing
freshly ground pepper, if desired

Steps:

  • 1. Cook vegetables as directed on package.2. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinkle with pepper.wing it!Want a twist on this main dish? Try using frozen creamy Cheddar vegetables with pasta or garlic-seasoned vegetables with pasta.1 SERVING: Calories 265 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 35mg Sodium 650mg Carbohydrate 28g (Dietary Fiber 4g) Protein 16g * % DAILY VALUE: Vitamin A 48% Vitamin C 48% Calcium 6% Iron 10% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 1 1/2 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GARDEN VEGETABLES, CHICKEN AND PASTA SALAD



Garden Vegetables, Chicken and Pasta Salad image

Enjoy this delicious salad made with veggies, chicken and pasta that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

1 bag (16 ounces) frozen garden herb vegetables with pasta
1 cup shredded cooked chicken
2 medium stalks celery, sliced (1 cup)
1/4 cup ranch dressing
Freshly ground pepper, if desired

Steps:

  • Cook vegetables as directed on package.
  • Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinke with pepper.

Nutrition Facts : Calories 305, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 480 mg, Sugar 5 g

CHICKEN AND GARDEN VEGETABLE SKILLET



Chicken and Garden Vegetable Skillet image

Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons butter or margarine
1/2 cup Progresso™ panko bread crumbs
1 lb boneless skinless chicken breasts, cut into strips
2 large shallots, sliced (about 3/4 cup)
1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
1 cup julienne (matchstick-cut) carrots (about 3 oz)
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup medium-dry sherry or chicken broth
1/4 cup half-and-half
3 tablespoons grated Parmesan cheese

Steps:

  • In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
  • Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
  • Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
  • To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g

CONTADINA® GARDEN VEGETABLE PASTA BAKE



Contadina® Garden Vegetable Pasta Bake image

Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 45m

Yield 6

Number Of Ingredients 13

8 ounces dry penne pasta
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup sliced mushrooms
2 carrots, sliced
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
3 cloves garlic, minced
2 teaspoons dried basil
1 (28 ounce) can CONTADINA® Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
¼ cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
  • Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
  • Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g

VEGETABLE GARDEN PASTA SALAD



Vegetable Garden Pasta Salad image

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups uncooked spiral pasta
1 cup fresh broccoli florets
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup sliced zucchini
1/2 cup ranch salad dressing
1 tablespoon Dijon mustard

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

From Taste of Home My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese.-Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Lizzie Rodriquez

Categories     < 60 Mins

Time 50m

Yield 26 serving(s)

Number Of Ingredients 22

1 lb fusilli or 1 lb pasta, of your choice
2 medium eggplants
2 medium zucchini
2 medium summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
crumbled feta cheese
2 (2 1/4 ounce) cans sliced ripe olives, drained
2 tablespoons minced fresh parsley
3/4 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
  • Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
  • Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 171.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 1.1, Sodium 193.9, Carbohydrate 18.3, Fiber 2.8, Sugar 3, Protein 3.8

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GARDEN VEGETABLE AND PASTA SALAD



Garden Vegetable and Pasta Salad image

Number Of Ingredients 5

1 (16-ounce) bag frozen primavera vegetable with pasta
1 cup shredded cooked chicken
2 medium stalks celery, sliced (1 cup)
1/4 cup ranch salad dressing
freshly ground pepper, if desired

Steps:

  • Cook vegetables as directed on package. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinkle with pepper.1 Serving: Calories 295 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 40mg Sodium 580mg Carbohydrate 25g (Dietary Fiber 4g) Protein 15g% Daily Value: Vitamin A 22% Vitamin C 10% Calcium 6% Iron 2%Diet Exchanges: 1 Starch, 1 Lean Meat, 2 Vegetable, 3 FatTry ThisThe choices for salad dressings are endless. Try zesty Italian, Parmesan ranch, red wine vinaigrette or garlic ranch.

Nutrition Facts : Nutritional Facts Serves

GARDEN PASTA AND PESTO CHICKEN SALAD



Garden Pasta and Pesto Chicken Salad image

Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield Makes 4 servings

Number Of Ingredients 5

1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 cup chopped mixed vegetableses (red peppers, zucchini and carrots)
1/2 cup chopped tomatoes

Steps:

  • Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
  • Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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Top Asked Questions

How do you make salad with grilled vegetables and pasta?
Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
How do you make pasta salad at home?
Rinse under cold water, and drain. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well. Chill for one hour before serving.
How do you make pasta salad with broccoli and carrots?
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.
What do you put in your garden salad?
Garden Vegetable Pasta SaladYummly cavatappi, garlic cloves, salt, salt, black pepper, zucchini and 9 more Grilled Summer Vegetable Pasta SaladSoulfully Made grape tomatoes, lemon, pasta, Dijon mustard, bell peppers, salt and 13 more

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