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Pasta Salad With Chicken


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Rate this recipe 4.3/5 (12 Votes)


  • Dressing:
  • 3 tbsp white vinegar
  • 2 tbsp light mayonnaise
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup loosely packed fresh dill, chopped
  • Pasta Salad:
  • 8 oz mini wagon wheel, bowties or fusilli pasta
  • 2 cups white meat from rotisserie chicken, cut into bite-size pieces
  • 1 sweet red pepper, cored and diced
  • 2 celery ribs, trimmed and chopped
  • 1/2 cup crumble feta cheese


Servings 6


Step 1

Dressing: In a medium-size bowl, whisk together vinegar, mayonnaise, honey, salt and pepper. Whisk in olive oil and dill and set aside.
Pasta Salad: Heat a medium-size pot of lightly salted water to boiling. Add pasta and cook as per package directions, about 8 minutes. Drain and rinse with cool water; let cool until room temperature.
In a large bowl, combine cooled pasta, chicken, red pepper, celery and crumbled feta. Drizzle with dressing and toss to coat. Serve immediately, or refrigerate until read to serve; toss to blend dressing and ingredients before serving.

Per serving: 338 cal; 17g fat; 17g pro; 30g carbs; 2g fib; 454mg sod; 68mg; chol.


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