Mix 'n' Match Spring Pasta Toss

Southern Living
Mix 'n' Match Spring Pasta Toss Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Using a mix of different shapes of pasta? Add any larger, thicker shapes to the pot 2 to 3 minutes before smaller pasta. Feel free to veer from the recipe and use up any vegetables that you have on hand. Try swapping out green beans or broccoli for the sugar snaps or 1/2 cup chopped red bell pepper for the jarred pimiento.
Makes about 6 servings


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3 cups uncooked penne, farfalle, or rotini pasta
2 cups shredded cooked chicken
1 1/2 cups fresh sugar snap peas, cut into 1/2-inch pieces
1 cup matchstick carrots
1 (4-oz.) jar diced pimiento, drained
1 cup diced cucumber
3 green onions, sliced
1/2 cup sliced radishes
1/2 cup bottled Greek dressing
1 tablespoon fresh lemon juice
Garnishes: fresh dill sprigs, fresh flat-leaf parsley leaves


Hands-on: 25 Minutes
Total: 25 Minutes

1. Cook pasta according to package directions for al dente. Add chicken and next 3 ingredients, and cook, stirring often, 1 minute. Drain and place in a large bowl.

2. Stir cucumber and next 4 ingredients into hot pasta mixture until blended. Season with salt and pepper to taste. Serve immediately, or cover and chill up to 48 hours.

Note: We tested with Ken's Steak House Greek dressing.

Created date

March 2014