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Italian Chicken Pasta Salad

205
Recipe categories:   Pasta  |  Poultry Entrees  |  Salads  |  Chicken  |  4th of July  |  Labor Day
  • 2 hrs
    Prep Time
  • 15 min
    Cook Time
  • 8 to 10
    Servings
Italian Chicken Pasta Salad
Perfect for picnics or as a side to a fancier meal, this pasta salad uses Omaha Steaks Italian Chicken Breasts. Tossed with pasta, veggies, cheese, and Italian vinaigrette, this deli-worthy dish is a crowd pleaser.
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Ingredients
  • 8 each Omaha Steaks® Italian Chicken Breasts, thaw and chop into 1/2 inch cubes
  • 1 cup Italian vinaigrette salad dressing
  • 16 oz. dry Rigatoni pasta
  • 1 lb. Mozzarella cheese, 1/2 inch cubes
  • 12 oz. can marinated artichoke hearts, drained
  • 12 oz. can roasted red peppers, drained and 1/2 inch diced
  • 1 bunch grilled or steamed asparagus, white stem removed and chop into 1 inch segments
  • 1 cup grated Parmesan
Preparation
  1. Grill or steam and completely cool asparagus.
  2. Cook pasta according to directions on packaging.
  3. Drain pasta well, place in large bowl and immediately toss with the Italian vinaigrette salad dressing.
  4. Place dressed pasta in a shallow bowl and put in refrigerator to cool completely.
  5. Toss with rest of ingredients and serve or store in fridge for up to 3 days.
Nutrition Facts
Calories500
Total Fat14g
Saturated Fat3g
Cholesterol50mg
Sodium1510mg
Carbohydrates58g
Fiber3g
Protein34g
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