Best 6 Chicken Pasta Salad Ii Recipes

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Chicken pasta salad II is a versatile dish that can be served as a main meal or as part of a potluck or buffet. With its colorful mix of cooked chicken, tender pasta, and a variety of other ingredients, it's a dish that is sure to impress. Whether you prefer a creamy, tangy, or light and refreshing dressing, there are countless variations of chicken pasta salad II to suit every taste and dietary preference.

Here are our top 6 tried and tested recipes!

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.

ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

CHICKEN & PASTA SALAD



Chicken & pasta salad image

For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 11

1 red pepper , deseeded and thickly sliced
1 red onion , thickly sliced
1 tbsp olive oil
300g penne or fusilli pasta
4 skinless chicken breasts
2 tbsp each chopped thyme and oregano
pinch dried chilli flakes
2 garlic cloves , crushed
150g pack cherry tomato , halved
50g bag rocket
1 tbsp white wine vinegar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
  • Cook the pasta following pack instructions. Drain and set aside.
  • Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
  • Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Nutrition Facts : Calories 470 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.26 milligram of sodium

EASY CHICKEN/PASTA SALAD



Easy Chicken/Pasta Salad image

This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.

Provided by Daisydukex3

Categories     Chicken

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

10 -12 ounces cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
8 ounces elbow macaroni (or pasta of your choice)
4 ounces frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
3/4 cup bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)

Steps:

  • Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
  • Drain and cool.
  • Toss with bottled dressing, serve cold.

Nutrition Facts : Calories 289.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 34, Sodium 281.2, Carbohydrate 26, Fiber 1.7, Sugar 1.4, Protein 13.5

CHICKEN PASTA SALAD



Chicken Pasta Salad image

I believe this recipe came from a "Taste of Home" magazine. I wanted a good chicken pasta recipe to serve for a dinner at church and this filled the bill just right. It was a big hit and several ladies asked for the recipe. The recipe original recipe made enough for 25, so I scaled it down some. The Cool Whip in the dressing gave it an interesting flavor.

Provided by Marla in California

Categories     Chicken

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

2 1/2 cups diced cooked chicken
1/2 package cooked small shell pasta
2 cups diced celery
2 cups seedless grapes (red or green)
5 hard-boiled eggs, diced
1 (20 ounce) can pineapple tidbits
1 can sliced water chestnuts (optional)
2 cups mayonnaise
1/2 cup sour cream
1/2 cup Cool Whip
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1 cup cashew pieces

Steps:

  • In a large bowl combine all of the salad ingredients.
  • Combine the dressing ingredients except for the cashews and whisk until smooth.
  • Pour over salad and toss to coat.
  • Chill at least one hour.
  • Fold in cashews just before serving.

CHICKEN PASTA SALAD II



Chicken Pasta Salad II image

This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.

Provided by Heather

Categories     Rotini Pasta Salad

Time 40m

Yield 6

Number Of Ingredients 12

½ pound rotini/corkscrew pasta
½ cup sliced fresh mushrooms
½ cup sliced green olives
1 stalk celery, chopped
¼ cup minced onion
1 cup shredded Cheddar cheese
1 (10 ounce) package frozen corn kernels
1 green bell pepper, chopped
¾ cup Italian-style salad dressing
½ cup mayonnaise
1 cup canned chicken meat - drained and flaked
salt and pepper to taste

Steps:

  • 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 and rinse with cool water. Pour into a large dish.
  • Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
  • In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
  • Gently mix in flaked chicken; refrigerate for a few hours or serve.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 26.6 g, Cholesterol 47.5 mg, Fat 33.3 g, Fiber 2.4 g, Protein 15.8 g, SaturatedFat 8.3 g, Sodium 1078.1 mg, Sugar 5.2 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your salad. Look for ripe vegetables, tender chicken, and a flavorful dressing.
  • Cook the chicken perfectly: Overcooked chicken can be dry and tough, so it's important to cook it until it is cooked through but still tender and juicy. You can grill, bake, or poach the chicken for this salad.
  • Let the chicken cool completely: Before adding the chicken to the salad, let it cool completely so that it doesn't warm up the other ingredients.
  • Use a variety of vegetables: The more vegetables you add to your salad, the more colorful and flavorful it will be. Some good options include tomatoes, cucumbers, bell peppers, carrots, and celery.
  • Make your own dressing: A homemade dressing is always better than a store-bought dressing. Plus, it's easy to customize to your own taste. You can find a variety of recipes for dressings online or in cookbooks.
  • Chill the salad before serving: This will help the flavors meld together and make the salad more refreshing.

Conclusion:

Chicken pasta salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a potluck. It's easy to make and can be customized to your own taste. With a few simple tips, you can make a chicken pasta salad that is sure to be a hit with everyone who tries it.

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