Chicken Rainbow Pasta Salad Recipes

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CHICKEN RAINBOW PASTA SALAD

A good picnic salad. If you want to omit the chicken to make this a vegetarian salad, cut the mayo in the dressing down to 1/3 cup.

Provided by echo echo

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Rainbow Pasta Salad image

Steps:

  • Combine chicken through rotini in a large bowl.
  • Blend together dressing ingredients in a small bowl, add to salad and toss to coat.
  • Chill.

Nutrition Facts : Calories 240.3, Fat 8.5, SaturatedFat 1.9, Cholesterol 11, Sodium 180, Carbohydrate 34.7, Fiber 2, Sugar 3.8, Protein 6.2

2 cups cooked chicken (optional)
1 medium cucumber, halved lengthwise and sliced
3/4 cup sliced celery
1/2 cup finely chopped red onion (about 1/2 onion)
1/4 cup finely chopped yellow bell peppers or 1/4 cup orange bell pepper
1 (8 ounce) package tri-color spiral pasta, cooked without salt
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
2 tablespoons nonfat milk
1 teaspoon dried dill
salt (optional)
1/4 teaspoon pepper

SOUTHWESTERN CHICKEN PASTA SALAD

Dinner ready in 30 minutes! Enjoy this delicious pasta salad flavored with Old El Paso® salsa and made using chicken and corn - perfect for a Southwestern meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11



Southwestern Chicken Pasta Salad image

Steps:

  • Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
  • Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
  • Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.

Nutrition Facts : Calories 565, Carbohydrate 40 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 775 mg, Sugar 7 g

6 oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1 medium avocado, pitted, peeled and diced
1 large tomato, chopped
1 (11-oz.) can whole kernel sweet corn, drained
1/2 cup sliced green onions
4 oz. (1 cup) finely shredded Mexican cheese blend
3/4 cup mayonnaise
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 (11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4 cup chopped fresh cilantro

RAINBOW PASTA SALAD I

A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.

Provided by CESTIE

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 6



Rainbow Pasta Salad I image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
  • In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 25.6 g, Cholesterol 32.8 mg, Fat 29.1 g, Fiber 1.8 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 1518 mg, Sugar 5.1 g

1 (16 ounce) package tri-color rotini pasta
¼ pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing

RAINBOW PASTA SALAD

This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 14 servings.

Number Of Ingredients 9



Rainbow Pasta Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 402mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

1 package (16 ounces) tricolor spiral pasta
2 cups fresh broccoli florets
1 cup chopped carrots
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped onion
1 can (15-1/4 ounces) whole kernel corn, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and halved
1 bottle (8 ounces) Italian salad dressing

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Here's what you need: chicken breasts, salt, black pepper, chili powder, cumin, garlic powder, dried oregano, olive oil, sour cream, fresh cilantro, pepper, salt, lime juice, romaine lettuce, red onion, tomato, orange bell pepper, corn, fresh cilantro, jalapeño, avocado, tortilla strip

Provided by Claire Nolan

Categories     Lunch

Yield 4 servings

Number Of Ingredients 22



Rainbow Grilled Chicken Salad Recipe by Tasty image

Steps:

  • Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  • Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
  • In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  • In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  • Add the chicken strips. Gently toss salad with the sour cream dressing.
  • Garnish with avocado slices and tortilla strips.
  • Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams

2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
1 tablespoon olive oil
1 cup sour cream
¼ cup fresh cilantro, minced
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon lime juice
1 head romaine lettuce, chopped
½ cup red onion, diced
½ cup tomato, diced
½ cup orange bell pepper
¾ cup corn
½ cup fresh cilantro, chopped
¼ cup jalapeño, diced
1 avocado
tortilla strip

GRILLED CHICKEN BOW TIE PASTA SALAD

Yield 10

Number Of Ingredients 9



Grilled Chicken Bow Tie Pasta Salad image

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
  • Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
  • Add pasta and broccoli, toss lightly.
  • Sprinkle with Parmesan cheese and serve.

1 (16 ounce) package Farfalle pasta
2 cups broccoli florets
3 boneless skinless chicken breasts (cooked and cubed)
1 cup cherry tomatoes (halved)
1 green bell pepper (diced)
4 ounces Colby Jack cheese (cubed)
1 (2.25 ounce) can sliced olives (drained)
1 (16 ounce) bottle Italian dressing
1 cup grated Parmesan cheese

FIESTA CHICKEN PASTA SALAD

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11



Fiesta Chicken Pasta Salad image

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso™ salsa (any variety)

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