If you’re looking for a new pasta salad recipe to bring to your next summer barbecue, we got one for you! Try this tangy chicken pasta salad. You will have enough to feed and satisfy the whole party.
- 16 oz rotelle pasta
- 10 boneless chicken breast halves, cooked
- 10 tablespoons vegetable oil
- 2 teaspoons salt
- 4 carrots, sliced diagonally
- 1 pound fresh mushrooms, quartered
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1/2 cup water
- 2 bunches green onions
- 4 tablespoons soy sauce
- 6 tablespoons sesame oil
Cook pasta in a large pot of boiling water for 8 to 10 minutes. Place cooked pasta and chicken in a large bowl. In a skillet, boil 1 tablespoon vegetable oil. Throw in carrots with 1/4 teaspoon salt. Cook for 3-5 minutes or until tender. Add carrots to chicken and pasta mixture. Add 2 tablespoons vegetable oil and cook mushrooms with 1/4 teaspoon salt for 5 minutes.
Throw mushrooms in chicken and pasta mixture. Add 2 more tablespoons vegetable oil to skillet. Stir-fry broccoli, cauliflower and onion until fully coated with oil. Add 1/2 teaspoon salt and 1/4 cup water. Cover and cook for 8 minutes. Stir occasionally until tender and crisp. Remove vegetable and mix with pasta and chicken bowl. Throw in green onions, soy sauce and sesame oil. Serve warm or cold.