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.

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

Stephanie305's Review

Stephanie305
August 12, 2014
This was really good! The only thing I did differently was add the chicken and pimientos after I drained the cooked pasta, carrots, and snap peas. I used rotisserie chicken and I didn't want to lose any flavor by putting it in water.