Italian Chicken Pasta Salad

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Serves8 (1 1/2 cups each)
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  1. Combine yogurt, mayonnaise, 3 tablespoons olive oil, lemon juice, parsley, salt and pepper in a small bowl. Refrigerate until ready to use.
  2. Heat remaining 1 tablespoon olive oil in a skillet over medium heat.
  3. Add chicken to the skillet and cook 3-5 minutes until golden brown. Flip and cook additional 4-5 minutes until done. Remove to plate, cover, and refrigerate 20 minutes or until cool.
  4. Dice chicken and combine with orzo, corn, egg, bell pepper, carrot, onion and cucumber in a large mixing bowl.
  5. Add dressing to bowl and toss to combine. Serve Cold.

Recipe Tips

Substitute two ears of fresh corn, or 1 15-ounce can of corn, drained and rinsed in place of the frozen corn.

This is a great recipe to utilize leftovers- leftover chicken, or carrots, or vegetables from another dish can all be added.

Nutrition Facts
Italian Chicken Pasta Salad
Amount Per Serving
Calories 325 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 143mg 48%
Sodium 199mg 8%
Potassium 443mg 13%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 36%
Vitamin C 53%
Vitamin D0%
Calcium 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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