Chicken Pasta Salad for a Crowd

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1 lb dry pasta (your choice)
1 Tbsp olive oil
4 boneless, skinless chicken breasts
1 small red onion, chopped
1 yellow red pepper, finely chopped
1 red pepper, finely chopped
1 clove garlic, minced
1 cup Feta cheese, crumbled
1 cup red wine vinaigrette salad dressing
1 cup Ranch salad dressing
2 tsps salt, or to taste
1/2 tsp pepper, or to taste
1. Bring two pots of water to a boil. Into one, pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad. Serves 12-16.
Dish   Main DishMain Ingredient   Pasta

Candace Trotter

Member since Nov 2009

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