CHICKEN and VEGETABLE PASTA SALAD RECIPE |Cooking With Carolyn
Chicken and Vegetable Pasta Salad |Cooking With Carolyn
Copyright © 2013 by Cooking With Carolyn
Yield: 6-8 Servings
All of the vegetables and meats can be added to taste in this recipe. You can add more or less if desired.
2 Whole Fresh Zucchini, shredded
2 Whole Fresh Summer Squash, shredded
1 Large or 2 Medium Fresh Whole Carrots, shredded
1 Whole Fresh Red Bell Pepper, diced
1 Whole Fresh Yellow Bell Pepper, diced
4 Persian Cucumbers or 1 Whole English Cucumber, diced
Half of a Large Red Onion, diced
12-15 Cherry Tomatoes or Grape Tomatoes, cut halves
2 Cloves Garlic, finely diced
1/4 Cup Fresh Basil, finely diced
2 Tablespoons Fresh Thyme, finely diced
To Taste Salt
To Taste Black Pepper
To Taste Grand Diamond All Purpose Seasoning
24 Ounces Italian Dressing (Recommended: Wishbone Robusto Italian)
1 1/2 Pounds Rainbow Rotini Pasta
To Taste Cooked Chicken, chopped or shredded
To Taste Cooked Bacon, chopped
To Taste Shredded Cheese, Parmesan Cheese or your choice
Wash, shred and chop all of the vegetables first.
Bring 3 to 4 quarts of water to a boil in a large pot. Add 3 to 4 tablespoons of salt to the boiling water. Add the pasta to the boiling water and cook slightly past al dente, about 8 to 11 minutes. (NOTE: The pasta should be fully cooked but not over cooked to the point where the pasta will tear up while stirring in the other ingredients.) Drain the pasta, do not rinse and pour into a large bowl.
While the pasta is still warm, add the seasonings and pour 8 ounces of dressing over the pasta and stir. Add all of the vegetables, herbs, chicken, bacon, cheese and remaining dressing to the pasta and stir. Taste the pasta salad for seasoning and re-season if desired. Chill for at least 4 hours to overnight before serving.
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