Chicken Pasta Salad
Make this chicken pasta salad filled with fresh vegetables and go on a picnic!
8 ouncces rigatoni pasta
4 ounces cooked chicken
4 ounces sugar peas
4 ounces tomato
4 ounces broccoli
2 ounces onion
2 tablespoons mayonnaise
2 tablespoons Italian salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 dash pepper
1 dash cilantro
1 dash dill weed
4 slices jalapeno flute bread
2 teaspoons margarine
Print out the recipe for Chicken Pasta Salad
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Directions
- Cook pasta according to package directions.
- Drain and rinse and place in a refrigerator container.
- Add chicken and sugar peas.
- Slice tomato, broccoli and onion and add to pasta.
- Add mayonnaise, salad dressing, mustard and lemon juice and mix well.
- Add pepper, cilantro and dill weed and mix again.
- Cover and refrigerate for at least 30 minutes.
- 10 minutes prior to serving, slice bread, spread with margarine and place under broiler until browned.
- Serve with pasta salad.
Nutritional information for Chicken Pasta Salad |
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Calories: 667 |
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| *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs |
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