Kathy’s Chicken Pasta Salad

Kathy’s Chicken Pasta Salad

Imagine a hot summer day. The sun is shining, the sky is a gorgeous blue, and the birds are singing. You’re outside enjoying the breeze and the beautiful summertime views. You start to hear and feel a little growl in your stomach, it’s getting close to lunchtime. The last thing you want is a big heavy meal. Wouldn’t it be great to have a light and refreshing meal to cool you off? Kathy’s Chicken Pasta Salad, inspired by Jon’s mom, is just what you need!

Jon and I went over to his mom and dad’s house last Saturday to visit. They invited us to stay for dinner. The weather here has already started getting pretty warm. I’m pretty sure it was in the 80s that day. Jon and I had already had a pretty big lunch. We went to our favorite Mexican restaurant earlier that day, so we were ready for a light dinner. My mother-in-law described the dish, and we were on board for dinner. Kathy’s Chicken Pasta Salad was delicious! We couldn’t stop talking about it on our way back home.

I’m pretty sure Kathy’s Chicken Pasta Salad is going to be a regular meal on our summertime menu.

pastachicken

Ingredients:
2-3 cups shredded rotisserie chicken
½ lb pasta, cooked according to package directions and drained
1 shallot, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup grape tomatoes, sliced in half
1 cup chopped fresh broccoli
¼ cup shredded carrots
1 cup shredded cheddar cheese
¼ cup fresh parsley leaves, chopped or torn into smaller pieces
1 cup Olive Garden Italian dressing
Croutons for serving

 

IMG_4904

Combine the ingredients in a large bowl. Toss to combine.

IMG_4906

Cover with plastic wrap or a lid and refrigerate for at least two hours before serving.

pastachicken

Serve with croutons and extra dressing on the side.

 

 




 

 

Kathy's Chicken Pasta Salad
 
Prep time
Total time
 
Cool off with a refreshing Chicken Pasta Salad!
Author:
Recipe type: Main Meal
Cuisine: American
Serves: 8
Ingredients
  • 2-3 cups shredded rotisserie chicken
  • ½ lb pasta, cooked according to package directions and drained
  • 1 shallot, chopped
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 cup grape tomatoes, sliced in half
  • 1 cup chopped fresh broccoli
  • ¼ cup shredded carrots
  • 1 cup shredded cheddar cheese
  • ¼ cup fresh parsley leaves, chopped or torn into smaller pieces
  • 1 cup Olive Garden Italian dressing
  • Croutons for serving
Instructions
  1. Combine the ingredients in a large bowl. Toss to combine.
  2. Cover with plastic wrap or a lid and refrigerate for at least two hours before serving.
  3. Serve with croutons and extra dressing on the side.

Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

Leave a Reply