Garden Fresh Chicken Pasta Salad

Serves: 8
Total Calories: 113


3 to 4 chicken breasts, grilled and seasoned to taste, cut into 1" squares
1 (12-ounce) package vegetable rotini
1/2 can black olives, sliced
1/2 cup green olives, sliced, optional
1/2 small purple onion, diced
1 cucumber or zucchini, diced into 1/2-inch cubes
3 to 4 large mushrooms, sliced
2 roma tomatoes, diced
1/2 green bell pepper or red bell pepper, diced
1 teaspoon salt
4 to 6 tablespoons olive oil
1/2 cup vinegar
Ground black pepper to taste


Cook pasta according to package directions, rinse, and chill in fridge or cooler. Put veggies in a bowl and add salt and toss. Let veggies rest for 15-20 minutes. Add oil, vinegar, pasta, pepper, and chicken. Gently toss. Let salad rest for about 30 minutes stirring occasionally. Serve with a side of garlic or French bread.

Spiced with More Tall Tales - Vegetables and Salads

Nutritional Facts:

Serves: 8
Total Calories: 113
Calories from Fat: 65

This Garden Fresh Chicken Pasta Salad recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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