Chicken, Olive and Red Pepper Pasta Salad

Chicken, Olive and Red Pepper Pasta Salad


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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.


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)

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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