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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken, Pasta & Vegetable Salad Recipe

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This recipe for Chicken, Pasta & Vegetable Salad is from LAURENS SOUTHERN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz uncooked rotelle pasta (3 cups)
1 container (8 oz) plain lowfat yogurt
2 Tbsp safflower oil
2 tsp dried dill
1 tsp salt
1/2 tsp minced garlic
2 cups diced cooked chicken
1 cup sliced sweet red bell pepper
1/4 cup thinly sliced red onion
Directions:
Directions:
Cook pasta according to pkg directions until tender but firm, about 10 minutes; drain; place in a large serving bowl. Meanwhile, prepare dressing; in a small bowl combine yogurt, safflower oil, dill, salt and garlic. Add 1/3 cup dressing to the warm pasta; stir to coat; cover and refrigerate until cool, about 30 minutes. Add chicken, red pepper, red onion and remaining dressing;toss gently.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Lauren - I use a 10 oz can of white chicken in a can, drained, found on the shelf with tuna fish.

 

 

 

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