Personalized Pasta Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/05/personalized_pasta_salad_v_watermarked.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
15 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
4 cups
Quick Tips
Substitute cooked beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled egg for the chicken.
Personalized Pasta Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/05/personalized_pasta_salad_v_watermarked.jpg)
Ingredients:
- 2 cups uncooked pasta, such as macaroni or rotini
- 1/2 cup reduced-fat salad dressing
- 2 cups cooked, cubed chicken
- 1 medium tomato, chopped
- 1 medium red or green bell pepper, cut in 1" pieces
- 1/2 medium red onion, diced
- 1 can (4 ounces) sliced black olives
Directions:
1. Measure 6 cups of water into a (4 quart or larger) saucepan.
2. Bring water to a boil over high heat and add pasta. Cook until tender (about 8 to 10 minutes), stirring occasionally.
3. Drain. Rinse with cold water to cool quickly; drain well.
4. Add dressing; toss lightly.
5. Add meat and vegetables, and toss again.
6. Chill until ready to serve.
Refrigerate leftovers within 2 hours.
Quick Tips
Substitute cooked beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled egg for the chicken.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
15 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
4 cups
![](https://eatgathergo.org/wp-content/uploads/2021/05/personalized-pasta-salad.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).