Chicken and Vegetable Pasta Salad

Chicken, vegetables and pasta make up this filling salad which everyone seems to like, even people who don't like pasta salad. This is great for hot summer days when you just don't feel like turning on the oven. 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 please.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 218 Calories

Ingredients

• 1 red bell pepper, chopped
• 1 cup seashell pasta
• 1 cucumber, peeled and chopped
• 1 cup chopped, cooked chicken meat
• 1 cup sliced black olives
• 3 green onions, chopped into 1 inch pieces
• ⅔ cup Italian-style salad dressing
• ¼ cup sunflower seeds (Optional)

Recipe Instructions

Step 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step 2

In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.

Step 3

Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.