Kathy's Chicken Pasta Salad
Author: Melissa Slyh
Recipe type: Main Meal
Cuisine: American
Serves: 8
- 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
- Combine the ingredients in a large bowl. Toss to combine.
- Cover with plastic wrap or a lid and refrigerate for at least two hours before serving.
- Serve with croutons and extra dressing on the side.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/04/27/chickenpastasalad/
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