Pasta Salad With Chicken And Vegetables Recipes

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CHICKEN PASTA SALAD



Chicken Pasta Salad image

My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

1 package (16 ounces) bow tie or spiral pasta, cooked and drained
3 cups cubed cooked chicken
2 tablespoons olive oil
1/4 to 1/2 teaspoon garlic powder
1 cup mayonnaise
1/2 cup Caesar or Parmesan salad dressing
1 tablespoon honey mustard or other prepared mustard
2 to 3 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 sweet red pepper, chopped
1 large tomato, chopped
1 cup shredded carrot

Steps:

  • In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.

Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN AND PASTA SALAD WITH RAW VEGETABLES



Chicken and Pasta Salad With Raw Vegetables image

This is an outstanding dish. It looks so appetizing on a platter. It is so colorful with the red tomatoes, green pepper and the cheese colored croutons. It's a great dish to take to a potluck or serve on a hot summer day. I got this recipe about 10 years ago from Doddi at work. There is a 12 chilling I included as cooking time.

Provided by Jane from Ohio

Categories     One Dish Meal

Time 12h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb pasta, I use Rotini Pasta
8 ounces garlic & herb salad dressing mix (I use Good Seasons)
3 cups cooked chicken, diced
1/4 cup mayonnaise, I use Hellman's
1 pint cherry tomatoes, cut in half
1 cup scallion, sliced
1/4 lb fresh mushrooms, sliced
1 green pepper, sliced
1 1/2 cups cheese and garlic-flavored croutons

Steps:

  • Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
  • Cover and chill 12 hours.
  • Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
  • Serve with reserved dressing.

Nutrition Facts : Calories 547.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 83.6, Sodium 381.8, Carbohydrate 62.7, Fiber 4.9, Sugar 6.3, Protein 37.7

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN



Roasted Vegetable Pasta Salad With Grilled Chicken image

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Provided by Lusil

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onion, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell pepper, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 (12 ounce) box ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish

Steps:

  • Preheat oven to 450 degrees.
  • Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
  • Prepare grill.
  • Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
  • Combine all ingredients for the vinaigrette, with a whisk.
  • Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5

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