Reunion Pasta Salad

This festive pasta salad recipe calls for rotisserie chicken, penne pasta and veggies tossed in an easy homemade dressing.


2 cups

Rotisserie chickens, from the deli, shredded

1 lb.

Penne pasta, uncooked

1 cup

Carrots, frozen, sliced

2 cups

Broccoli florets, frozen

1 cup

Mushrooms, fresh, sliced


Tomatoes, diced

3/4 cup

Olive oil

1/3 cup

White wine vinegar

1 tsp.


1 tsp.

Dried basil leaves

1 tsp.

Dried oregano leaves

2 cloves

Garlic, minced


  1. Blend oil, vinegar, salt, basil, oregano and garlic in a medium bowl. Set aside.

  2. In large deep pot, cook pasta according to package directions, but add frozen vegetables for last 3 minutes of cooking time. Drain and run cold water over pasta and vegetables until completely cooled.

  3. Combine the pasta with vegetables, chicken, mushrooms and tomatoes in a very large bowl; mix well. Add dressing; toss to coat.

  4. Serve chilled salad with hot baked cornbread or rolls and fresh fruit.