Best 2 Chicken And Vegetable Pasta Salad Recipes

Indulge in a symphony of flavors with our tantalizing Chicken and Vegetable Pasta Salad, a culinary masterpiece that combines succulent chicken, crisp vegetables, and tender pasta in a delightful dressing. This delectable dish is perfect for summer gatherings, potlucks, or a refreshing meal on a warm day. With its vibrant colors and irresistible taste, this pasta salad will surely be the star of any occasion.

In addition to the vibrant Chicken and Vegetable Pasta Salad, this comprehensive article also features a collection of equally enticing pasta salad recipes that cater to diverse tastes and preferences. Embark on a culinary journey as we explore each recipe, offering a burst of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

Tips:

Use a variety of vegetables to add color and flavor to your pasta salad. Some good options include bell peppers, zucchini, carrots, celery, and broccoli.
Cook the pasta al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
Don't overcook the chicken. It should be cooked through, but still tender and juicy.
Use a light dressing, such as a vinaigrette or a simple olive oil and lemon juice mixture. This will help to keep the pasta salad light and refreshing.
Serve the pasta salad immediately, or chill it for at least an hour before serving. This will allow the flavors to meld together.

Conclusion:

Chicken and vegetable pasta salad is a quick and easy meal that is perfect for summer picnics and potlucks. It combines the best of both worlds - the protein and heartiness of chicken with the refreshing crunch of vegetables. With a light dressing and a variety of colors and flavors, this pasta salad is sure to be a hit with everyone.