A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Warm Pasta Salad with Chicken

Jump to Recipe | See more: Entrees, Poultry

Courtesy of Christine Grande, Lovettsville, Va.


  • 8 oz. whole wheat curly pasta, like rotini or cavatappi
  • ½ cup plus 2 tablespoons any vinaigrette salad dressing, divided
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 large carrots, sliced into quarter-inch circles
  • 1 large sweet bell pepper (any color), diced
  • 2 medium zucchinis, sliced into quarter-inch half moons
  • 5 or 6 white button or baby bella mushrooms, sliced
  • 1 can artichoke hearts, drained and quartered
  • 1 jar or pouch sun-dried tomatoes, drained and julienned
  • 3 cloves garlic, minced
  • 1 tablespoon each of basil, oregano and parsley
  • ⅛ teaspoon black pepper
  • 2 cups cooked chicken breast, diced grated Romano or Parmesan cheese


Cook pasta according to package directions except do not add salt or anything else to the water. Cook for one minute longer than al dente time. Drain pasta well (do not rinse) and return to pot. Stir in 1/2 cup of vinaigrette dressing. Cover with lid and keep warm. In a large saut. pan or wok, heat the olive oil over medium heat. Add onion and carrots and saut. until carrots are crisp-tender, about 4 minutes. Add the remaining vegetables and the dried herbs and saut. until vegetables start to soften and mushrooms begin to darken, about 2 minutes. Stir in chicken, black pepper, and remaining vinaigrette dressing. Cover and cook until chicken is thoroughly heated, about 2-3 minutes. Turn off heat and mix in the pasta. Add more vinaigrette, if desired. Serve topped with grated cheese.

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