Total Time
30mins
Prep 5 mins
Cook 25 mins

I got this recipe from my niece after eating it at a family 4th of July picnic. I haven't made it myself yet because it makes a LOT and I haven't had an occasion to use the recipe yet. It really is tastey and I'll make it soon as I have the opportunity.

Ingredients Nutrition

Directions

  1. Cut chicken into 1-inch chunks. Salt and pepper lightly.
  2. In medium bowl, blend dressing ingredients.
  3. In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
  4. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
  5. In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
  6. Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
Most Helpful

My family really loved this pasta salad. I did make some changes: I had precooked Perdue Shortcuts so I didn't have to cook the chicken, I left out the broccoli and mushrooms as my family dislikes them and I used bottled light Italian dressing. That's the great thing about pasta salad, though, it's really adaptable. Thanks for sharing this. P.S. I just bought Hanover Gold Line Baby Carrots and Green and Yellow Beans for the first time a few days ago and couldn't believe there was a recipe that called specifically for them!

Karen=^..^= July 18, 2006