Chicken Pasta Salad

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If you love pasta salad, prepare to fall deeply in love. This is the salad my family craves and begs for. This makes a large salad, which gets better each day until someone finally licks the bowl clean.

Course: Entree, lunch, Salad

Servings:

Calories: 318kcal

Author: Everyday Cheapskate

Cost: Varies

Ingredients

1 pound dry pasta such as mini penne, farfalle, fusilli
1 tbsp olive oil
4 boneless, skinless chicken breasts
1 red onion small; finely chopped
2 cucumbers finely chopped
1 yellow bell pepper finely chopped
1 green bell pepper finely chopped
1 red bell pepper finely chopped
2 cloves garlic finely chopped
1 cup feta cheese, crumbled OR 1/2 cup grated Parmesan cheese
1 cup bottled red wine vinaigrette salad dressing OR your favorite bottled Italian dressing
1 cup bottled Ranch salad dressing
2 tspn salt, or to taste
½ tspn black ground pepper, or to taste

Instructions

Bring two pots of water to a boil. Into one, pour the dry pasta and cook until al dente according to the package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside to cool
Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon.
Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper.
Add to the bowl along with the pasta and balance the salad dressings. Add the cheese. Mix well.
Adjust seasonings to taste. Refrigerate for at least 3 hours before serving.
This is a big salad and serves 12-16.

Nutrition