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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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For a quick and easy side to take to a get-together or potluck, try this pasta salad. It is also a great way to use leftover chicken.—Alice Schoon, Henning, Minnesota Ingredients:
4 cups uncooked medium shell pasta |
4 cups cubed cooked chicken |
1 package (16 ounces) frozen mixed vegetables, cooked and drained |
2 celery ribs, thinly sliced |
1/2 cup finely chopped onion |
1 bottle (8 ounces) ranch salad dressing |
1/2 to 3/4 teaspoon salt |
1/2 teaspoon dill weed |
1/4 to 1/2 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions. Rinse in cold water and drain. Cool. In a large bowl, combine the pasta, chicken, mixed vegetables, celery and onion. In a small bowl, combine the salad dressing, salt, dill and pepper. Stir into pasta mixture. Stir in cheese. Cover and refrigerate for at least 1 hour. Yield: 12 servings.
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