Cold Chicken Florentine Pasta Salad Recipes

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COLD CHICKEN FLORENTINE PASTA SALAD

Chopped chicken breast and shredded mozzarella combine with pasta and spinach to make this tasty Florentine-style salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 4



Cold Chicken Florentine Pasta Salad image

Steps:

  • Prepare Pasta Salad following Basic Directions, reserving Parmesan pouch for later use.
  • Add chicken, spinach and mozzarella; mix lightly.
  • Sprinkle with Parmesan.

Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

1 pkg. (6.9 oz.) KRAFT Italian Pasta Salad, divided
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories     Salad     Pasta Salad     Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17



Chicken Florentine Salad with Orzo Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
  • Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
  • Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

15 MINUTE FLORENTINE PASTA SALAD

Fresh, fast, fantastic! Create a yummy pasta salad in no time with a little help from packaged fresh pasta and pesto sauce. Recipe is great as is or make it your own by adding grilled shrimp or chicken, fresh mushrooms, green peas, carrots, sun-dried tomatoes, etc. Found this recipe in BHG, May 1990. Enjoy!

Provided by Mrs.Jack

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8



15 Minute Florentine Pasta Salad image

Steps:

  • Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
  • In a large mixing bowl, combine pesto sauce and lemon juice.
  • Add linguine; toss well.
  • Add spinach, tomato, and onion; toss until coated well.
  • Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 133.3, Fat 3.7, SaturatedFat 0.3, Cholesterol 23.3, Sodium 15.9, Carbohydrate 21, Fiber 0.8, Sugar 1.5, Protein 4.8

1 (9 ounce) package fresh linguine or 1 (9 ounce) package fresh fettuccine pasta
1 (7 ounce) package fresh pesto sauce
2 tablespoons lemon juice
2 cups shredded fresh spinach
1 cup coarsely chopped tomatoes
3/4 cup thinly sliced red onion
1/4 cup toasted pine nuts
grated parmesan cheese (optional)

ZESTY COLD CHICKEN PASTA SALAD

A quick, easy, tasty, and colorful chicken pasta salad that looks as great as it tastes. Serve at room temperature or cool for at least 1 hour.

Provided by Krysie

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 8



Zesty Cold Chicken Pasta Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 69.3 g, Cholesterol 44 mg, Fat 7.3 g, Fiber 6.3 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 1102.4 mg, Sugar 12.8 g

1 (8 ounce) package rotini pasta
1 cup fat-free mayonnaise
1 teaspoon lemon pepper seasoning
½ teaspoon dried mustard
24 cherry tomatoes, halved
1 (15 ounce) can peas, drained
2 (5 ounce) cans chicken packed in water, drained
1 pinch paprika

COLD CHICKEN PASTA SALAD

Try preparing our Cold Chicken Pasta Salad for your next picnic or potluck. The cheesy ranch dressing in our Cold Chicken Pasta Salad is always a hit.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6



Cold Chicken Pasta Salad image

Steps:

  • Combine pasta, vegetables and chicken in large bowl.
  • Add dressing; mix lightly.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 11 g

3 cups rotini pasta, cooked, rinsed
2 cups broccoli florets
1/2 cup each chopped green and red peppers
1/2 cup slivered onions
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup KRAFT Three Cheese Ranch Dressing

PASTA FLORENTINE SALAD

Make and share this Pasta Florentine Salad recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Pasta Florentine Salad image

Steps:

  • Combine dressing ingredients in a small bowl and stir to mix.
  • Toss together with pasta, chicken and spinach.
  • Allow to rest for at least two hours before service.

Nutrition Facts : Calories 990.9, Fat 61, SaturatedFat 9.3, Cholesterol 25.9, Sodium 41.9, Carbohydrate 89.3, Fiber 4.7, Sugar 3.2, Protein 22.1

1 lb of your favorite pasta, cooked,drained and cooled (penne, bow ties, sea shells, fettucini, etc)
8 ounces shredded or chunked cooked chicken (grilled is best)
1 cup of fresh Baby Spinach
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onion, diced/chopped
1 bunch fresh basil, diced/chopped salt pepper parmesan cheese

COLD CHICKEN PASTA SALAD

A very fresh take on pasta salad. Tweak to your liking with different veggies.

Provided by Say-Rah

Categories     Salad     100+ Pasta Salad Recipes

Time 3h21m

Yield 6

Number Of Ingredients 14



Cold Chicken Pasta Salad image

Steps:

  • Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
  • Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
  • Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
  • Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
  • Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g

⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons lemon juice
1 ½ tablespoons white sugar
1 ½ tablespoons grated onion
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried basil
2 ½ cups water
2 cubes chicken bouillon
4 skinless, boneless chicken breasts
¼ cup chopped onion
1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
1 (14 ounce) can plain artichoke hearts, quartered
1 pint cherry tomatoes

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