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Mix 'n' Match Spring Pasta Toss

Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Hands-on time 25 mins
Total time 25 mins
Yield Makes about 6 servings
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.


  • 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

How to Make It

  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.

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