cold pasta salad recipes
Filed Under: chicken,pasta,salad,poultry  

- 1 lb penne pasta (try Penne with sundried tomato)
- 1 cup green peppers
- 3 tablespoons lemon juice
- 1 tablespoon Lawry's Seasoned Salt
- 2 (4 ounce) cans black olives
- 6 chicken breasts
- 2 cups celery
- 1 (4 ounce) jar pimientos
- 4 tablespoons olive oil
- salt and pepper
- 1 cup mayonnaise
- 1 tablespoon Accent seasoning (optional)
- 1/2 cup green onions

- 8 ounces shredded or chunked cooked chickens (grilled is best)
- 1 lb of your favorite pasta, cooked,drained and cooled (penne, bow ties, sea shells, fettucini, etc)
- 1/3 cup fresh lemon juice
- 1 cup of fresh baby spinach
- 1 bunch green onions
- 1 cup extra virgin olive oil
- 1 bunch fresh basil

- 2 cups diced cooked chicken
- 1 pound farfalle (bow-tie) pasta 4 tablespoons olive oil
- 6 plum tomatoes, chopped
- 1 12-ounce bottle mild green taco sauce
- 1 15-ounce can golden hominy, drained
- 1 cup chopped fresh cilantro
- 8 green onions, chopped
- 1 15-ounce can black beans, drained

- 1 dash Tabasco sauce
- 1 (6 ) jar artichokes
- toasted almonds
- 1 teaspoon dried basil
- 3 cups chickens
- 1 lb pasta shells
- 3 tablespoons lemon juice
- 3 tablespoons parsley
- 2 tablespoons oil
- 1 1/2 cups mayonnaise

- 1 lb penne pasta
- 1 (1 1/8 ounce) package hidden valley fiesta ranch dip mix
- 8 ounces shredded cheese (I use Sargento's Mexican 4 Cheese Blend)
- 1 cup mayonnaise
- 3 boneless skinless chicken breast halves
- 1 cup sour cream
- 1/2 green bell pepper
- 6 green onions
- vegetable cooking spray
- 1 stalk celery
- 1 cup chicken broth

- 1 cup barbecue sauce
- 1/2 teaspoon salt
- 1/2 cup barbecue sauce
- 1/2 red bell pepper
- 1 pint Miracle Whip (not mayo)
- 1/4 cup pickle juice or vinegar
- 1/4 cup sugar
- 1 lb campanelle pasta (or other shape of your choice)
- 1/2 teaspoon pepper
- 1/2 yellow bell pepper
- 2 tablespoons mustard
- 1/4 cup milk
- 1/2 large red onion
- 3 lbs boneless skinless chicken breasts

- 3 teaspoons capers (optional)
- 1/2 cup olive oil
- 1 red bell pepper
- 2 teaspoons lemon zest
- 1 lb chicken meat
- 2 tablespoons parsley
- 1 yellow bell pepper
- 6 lettuce leaves
- pepper
- 2 teaspoons garlic
- 1/2 cup white balsamic vinegar
- 12 ounces rotini pasta, tri-color (ie Barilla)
- 1 green bell pepper
- salt

- 1 (10 ounce) package frozen spinach
- 1/2 cup fat-free caesar salad dressing
- 1 cup cubed roasted chickens
- 2 1/2 cups hot cooked farfalle pasta
- 1/4 cup sun-dried tomatoes packed in oil
- 1/4 cup grated fresh parmesan cheese

- 3 tablespoons sugar
- 1/2 teaspoon dry mustard
- 1/4 cup slivered almonds
- 3 cups uncooked bow tie pasta
- 1/2 teaspoon salt
- 1 (3 1/2 ounce) package sweetened dried cherries
- 1/2 cup mayonnaise
- 2 cups diced cooked chicken breasts
- 1/2 teaspoon celery salt
- 2 teaspoons poppy seeds
- 1/2 cup sliced celery
- 1/2 cup milk
- 3 tablespoons white wine vinegar