This chicken Caesar pasta salad with bell peppers and hard-cooked eggs is easy to assemble and one of our favorite summer meals.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
382 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
Step 2
Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.
Ingredients
1 (16 ounce) box mini penne pasta
2 large hard-boiled eggs, chopped
0.5 cup diced green bell pepper
0.33333334326744 cup grated Parmesan cheese
1.5 pounds chopped cooked chicken
0.33333334326744 cup chopped red onion
0.5 (8 ounce) bottle creamy Caesar salad dressing, or to taste
