Chicken, olive and red pepper pasta salad

    Chicken, olive and red pepper pasta salad

    Recipe photo: Chicken, olive and red pepper pasta salad
    5

    Chicken, olive and red pepper pasta salad

    (27)
    2hr25min


    28 people made this

    About this recipe: A nice summertime pasta salad that you can serve for a light supper or take on a picnic. Top with sunflower seeds or toasted almonds for a nice crunch. Note: the amounts here are estimates, as I rarely measure when I make this salad, so feel free to add a bit more or less of whatever you wish.

    Ingredients
    Serves: 6 

    • 120g pasta shells
    • 140g chopped, cooked chicken meat
    • 3 spring onions, chopped into 2.5cm pieces
    • 1 red pepper, chopped
    • 140g sliced black olives
    • 1 cucumber, peeled and chopped
    • 150ml Italian-style salad dressing
    • 4 tablespoons sunflower seeds (optional)

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. In a large pan of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
    2. In a large bowl, combine the pasta, chicken, spring onions, pepper, olives and cucumber.
    3. Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (19)

    by
    32

    I made this for dinner and it turned out really well. It was filling enough for a main course and we used the leftovers as a side salad the next day when we barbequed hamburgers. I added diced tomatoes and 1/2 cup of sun dried tomatoes to it as well and it was delicious.  -  08 Jun 2002  (Review from Allrecipes US | Canada)

    by
    25

    Great Pasta salad. Used leftover BBQ chicken and added tomatoes, green pepper, artichoke hearts and feta cheese to the other ingredients.  -  22 Jul 2003  (Review from Allrecipes US | Canada)

    by
    20

    I *love* this recipe. I tried it out and it was so tasty. I could eat this over and over again. I don't always use olives, and tomatoes seems like it might be overkill, but when cooking the chicken, I use sesame seed oil, rice wine vinegar, and some soy sauce, as well as a bit of powdered ginger for a boost of flavor for the chicken all by itself. This is an excellent recipe.  -  13 Sep 2003  (Review from Allrecipes US | Canada)

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