Garden Pasta Salad With Chicken Recipes

Steps:

• 1. Cook Chicken and cube into bite-sized pieces. set aside.
• 2. Cook Broken in half Spaghetti pasta until al Dente'. Drain and rinse with Cold water. Set aside. If noodles start to stick together, drizzle w/ a little Olive oil and toss.
• 3. Blanch both Zucchini and asparagus for 5 min. or until crisp tender. Drain and set aside to drain. Add to a Large re sealable container. Add in pasta. Toss together.
• 4. Cut grape in half. Add to container or bowl. Toss again. Dice red onion too. Add Ranch dressing. Toss to coat well. Chill 2 hours before serving.
• 5. You can add any other garden Vegetable like radishes, cucumber, or shredded carrot etc. Happy Eatin' Ya'll as we say in the south!

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

Steps:

• Toss all ingredients and refrigerate.
• Can be made up to 2 days ahead.
• Serve chilled or at room temperature.
• Can be easily doubled.

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
• Chill before serving.

Steps:

• Combine dressing, parsley, basil, and garlic; mix well.
• Add cheese, broccoli, and noodles; mix lightly.
• Chill.
• Spoon on salad plate; surround with tomatoes.

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
• Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
• Refrigerate several hours or until chilled.

Steps:

• Heat oven to 350 degrees.
• In a lined baking pan (for easy clean-up) place chicken and season with salt and pepper.
• Drizzle on the lemon juice and oil, then bake the chicken until done.
• About 1 hour or until juices run clear when pierced.
• Transfer the meat to a plate, to cool, reserving the cooking juices.
• Cook the rotini as directed on the package, adding the broccoli to the pot for the last two minutes.
• Drain, reserving 1/4 cup of water, plus 2 tablespoons if you are using a rotisserie chicken.
• Transfer the rotini and broccoli to a large bowl.
• Add the reserved cooking juices and pasta water and toss to coat the ingredients.
• When the chicken has cooled, remove the skin.
• Pull the meat from the bone, cutting into bite size pieces, and add it to the pasta.
• In a small bowl, stir together the mayonnaise and mustard until well blended.
• Add the mixture, along with the remaining ingredients, to the bowl and toss well.
• Adjust salt and pepper and serve.

Steps:

• Combine salad dressing, parsley, basil and garlic; mix well.
• Add cheese, broccoli and noodles; mix lightly.
• Chill.
• Arrange tomatoes on platter; top with salad.
• Sprinkle with walnuts.