Garden Pasta Salad With Chicken Recipes

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
• Chill before serving.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

CHICKEN GARDEN PASTA SALAD

Steps:

• 1. Cook Chicken and cube into bite-sized pieces. set aside.
• 2. Cook Broken in half Spaghetti pasta until al Dente'. Drain and rinse with Cold water. Set aside. If noodles start to stick together, drizzle w/ a little Olive oil and toss.
• 3. Blanch both Zucchini and asparagus for 5 min. or until crisp tender. Drain and set aside to drain. Add to a Large re sealable container. Add in pasta. Toss together.
• 4. Cut grape in half. Add to container or bowl. Toss again. Dice red onion too. Add Ranch dressing. Toss to coat well. Chill 2 hours before serving.
• 5. You can add any other garden Vegetable like radishes, cucumber, or shredded carrot etc. Happy Eatin' Ya'll as we say in the south!

QUICK AND EASY GARDEN CHICKEN PASTA SALAD

Steps:

• Toss all ingredients and refrigerate.
• Can be made up to 2 days ahead.
• Serve chilled or at room temperature.
• Can be easily doubled.

GARDEN PASTA SALAD WITH CHICKEN

Steps:

• Heat oven to 350 degrees.
• In a lined baking pan (for easy clean-up) place chicken and season with salt and pepper.
• Drizzle on the lemon juice and oil, then bake the chicken until done.
• About 1 hour or until juices run clear when pierced.
• Transfer the meat to a plate, to cool, reserving the cooking juices.
• Cook the rotini as directed on the package, adding the broccoli to the pot for the last two minutes.
• Drain, reserving 1/4 cup of water, plus 2 tablespoons if you are using a rotisserie chicken.
• Transfer the rotini and broccoli to a large bowl.
• Add the reserved cooking juices and pasta water and toss to coat the ingredients.
• When the chicken has cooled, remove the skin.
• Pull the meat from the bone, cutting into bite size pieces, and add it to the pasta.
• In a small bowl, stir together the mayonnaise and mustard until well blended.
• Add the mixture, along with the remaining ingredients, to the bowl and toss well.
• Adjust salt and pepper and serve.

GARDEN PASTA AND PESTO CHICKEN SALAD

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
• Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
• Refrigerate several hours or until chilled.