Chicken Coleslaw Pasta Salad

Total Time
Prep 20 mins
Cook 10 mins

This came from the Australian Woman's Day. We roasted a chicken and ate it hot one night then used the other half for this. It's a great complete meal

Ingredients Nutrition


  1. Cook the pasta according to package directions, drain then rinse under cold water. Transfer to a large bowl and allow to cool.
  2. Add the cabbage, chicken, capsicum onion, carrot, celery and cucumber to the pasta and mix well.
  3. Combine the mayonnaise, mustard and vinegar seasoning with salt and pepper to taste. Add to the salad tossing well. Chill.


Most Helpful

Made this for lunch today for the kids and I. I doubled the red pepper and left out the green as a personal preference other then that the recipe was made as written. The pasta salad filled my large mixing bowl, so I figured I would have plenty of leftovers...lets just say I figured wrong! All of the kids went back for seconds. This is one recipe that I will be making often as the weather warms as it can be served as a side or main dish. Thanks for sharing this recipe Jan. Made and reviewed for Make my Recipe Tag #14

Chef Buggsy Mate April 30, 2011

I cheated a little with this recipe and bought the cabbage and carrot already shredded in a coleslaw mix, but I added everything else as per the recipe but used red capsicum as well as I had some left over. This recipe got a different reaction from everyone, DS thought it needed more chicken and some cheese in it. DD thought it just needed a little more chicken. DH absolutely loved it and loved the added crunchiness of the vegetables, and I thought it was quite nice and would be great as a side salad without the chicken. Thanks Jan, with summer coning on I have something easy and different to make for DH to take to work for lunch.

Tisme September 18, 2008

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