Chicken Parmesan Pasta Salad
Chicken Parmesan Pasta Salad
Submitted by : Cindy Campbell
Location: Fayetteville, Arkansas
8 oz (3 cups) uncooked
pasta nuggets (radiatore)
1 cup fresh baby carrots,
halved diagonally
1 cup fresh small broccoli florets
2 cups chopped cooked chicken
1/4 cup sliced green onions
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1/2 red bell pepper, chopped
1/2 cucumber, chopped
1 cup Peppercorn Ranch
Salad Dressing
1/4 cup grated Parmesan cheese
1/4 tsp. salt
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1. Cooked pasta to desired doneness as directed on pkg., adding carrots and broccoli during last minute
of cooking time. Drain; rinse with cold water to cool. Drain well.
TIP:Cooking the veggies for 1 min. in boiling water and then rinsing them in cold water brings out their
color yet maintains their crisp-tender texture.
2. In large serving bowl, combine cooked pasta, carrots, and broccoli with chicken,onions, bell pepper
and cucumber; mix well. Add dressing, cheese and salt to gently tocoat. 6 (1/2 cup) ServingsMake Ahead
Tip: Prepare this salad a day ahead. Cover and refrigerate until serving time.Just before serving, stir
salad. Add 1 to 2 tablespoons of the Ranch Salad dressing if the salad seems dry.
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