Garden chicken pasta salad

    35 min

    Spiral-shaped fusilli pasta tossed with chicken, cucumber, red pepper, fresh tomato and garlic in a seasoned lemon and tomato dressing. Tart, fresh flavours of the garden in a gorgeous chicken pasta salad.

    11 people made this

    Serves: 6 

    • 450g fusilli pasta
    • 280g chopped cooked chicken
    • 1 small cucumber, chopped
    • 1 red pepper, chopped
    • 1 large tomato, chopped
    • 1 clove garlic, chopped
    • 180ml spicy tomato-vegetable juice cocktail (like V8®)
    • 4 tablespoons lemon juice
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Mix the pasta with the chicken, cucumber, pepper, tomato and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

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    Reviews in English (4)


    Simple and easy to make. Very delicious. We didn't have the tomato juice so I mixed tomato puree and hot water. But it turned out good and everyone had seconds (there was only 3 of us)  -  17 Mar 2015


    I took this to a picnic and received a lot of compliments. However, I thought it was a little bland, and this is after adding basil, oregano, garlic powder, and more salt and pepper. I think I will add some cayenne pepper next time and maybe use a salsa instead of the V-8. I also used venison salami instead of the chicken, which defiantly added to the flavor.  -  26 Aug 2007  (Review from Allrecipes US | Canada)


    Quick and delicious, very light and refreshing for summertime. I did not use chicken this time, and it was great without it. The only change I made was that I didn't have the spicy V8 juice and subbed regular and added a bit of crushed red pepper for the bite. I think it's also a great recipe you could play around with. Fresh grated parmesan would have been nice.  -  19 Jul 2007  (Review from Allrecipes US | Canada)