Chicken and Vegetable Pasta Salad

1 Comment

SERVES: 8

COOK TIME: 15 Min

So colorful and wonderfully fresh tasting, it'll have everyone coming back for seconds.

What You'll Need

12 ounces tricolor spiral pasta
1 1/2 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon salt
4 cooked boneless, skinless chicken breast halves, cut into bite-sized chunks
1 cup chopped tomato
1 cup chopped green bell pepper
1/4 cup coarsely chopped onion

What to Do

In a large pot of boiling salted water, cook the pasta to desired doneness; drain, let cool, and set aside.
Meanwhile, in a large bowl, combine the mayonnaise, Parmesan cheese, milk, and salt.
Add the pasta and toss to blend.
Mix in the remaining ingredients.
Chill for several hours before serving.

Notes

Note: You may need to moisten the salad with additional mayonnaise just before serving.

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 437
Calories from Fat 189
Total Fat 21g 32 %
Saturated Fat 4.2g 21 %
Trans Fat 0.0g 0 %
Protein 24g 47 %

Amount Per Serving % Daily Value *
Cholesterol 65mg 22 %
Sodium 875mg 36 %
Total Carbohydrates 38g 13 %
Dietary Fiber 2.2g 9 %
Sugars 3.7g 0 %

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Aunt Sal

Jun 04, 2011

10 1/2 cups mayonnaise and you may need to moisten the salad with additional mayo? You've got to be kidding me!! That's more than a 1/2 gallon. Should it be 1 cup or 1/2 cup?