Chicken Pasta Salad Recipe
Ingredients
| Pasta package | 1 | |
| 2 cups cubed part-skim mozzarella cheese | ||
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Green pepper | 1 Large, chopped | |
| Sweet red pepper | 1 Large, chopped | |
| Mushrooms | 1 Cup (16 tbs) | |
| Ripe olives | 2 Can (10oz), drained | |
| Green onions | 6 , sliced | |
| Sliced pepperoni package | 1 , halved | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Italian seasoning | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Cook the pasta according to package directions; rinse with cold water and drain well.
In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In asmall bowl, whisk together the remaining ingredients.
Pour over the salad; toss to coat.
Cover and refrigerate the salad until serving.
Toss before serving.
In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In asmall bowl, whisk together the remaining ingredients.
Pour over the salad; toss to coat.
Cover and refrigerate the salad until serving.
Toss before serving.
Chef
