Summer Pasta Salad with Lime Vinaigrette

Southern Living
Summer Pasta Salad with Lime VinaigretteRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Our colorful pasta salad is so satisfying it qualifies as dinner.

Makes 6 servings


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8 ounces farfalle pasta, prepared according to package directions for al dente
1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
1 medium zucchini (about 5 oz.), thinly sliced
2 small yellow squash (about 5 oz.), thinly sliced
2 nectarines, coarsely chopped
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup toasted sliced almonds


Hands-on: 30 Minutes
Total: 40 Minutes

Rinse prepared pasta with cold water, and drain well. Gently stir together pasta, chicken, and next 5 ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.

Created date

July 2015