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Chicken and Shrimp Pasta Salad

chicken and shrimp pasta salad

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This tantalizing chicken and shrimp pasta salad doesn’t skimp on flavor, and it’s an easy preparation. Take it along to a potluck or cookout.

Ingredients

Scale
  • 8 ounces angel hair pasta (capellini)
  • 4 green onions (thinly sliced)
  • 1 (2.25-ounce) can black olives (sliced)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1/2 green bell pepper (chopped)
  • 1 pound cooked shrimp (peeled and deveined)
  • 2 chicken breast halves (cooked and coarsely chopped)

Dressing

  • 3/4 teaspoon dried leaf oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • Salt (to taste)
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons mayonnaise
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Cook the angel hair pasta in boiling salted water following the package directions; drain in a colander and let cool. For fast cooling, run cold water over the pasta.
  2. Transfer the drained and cooled pasta to a large bowl; add the green onions, bell peppers, black olives, shrimp, and chopped chicken.
  3. In a small bowl, whisk together the dressing ingredients; pour over salad.
  4. Refrigerate the salad until thoroughly chilled. The flavor is best when it is chilled for a few hours or overnight.
  5. Serve the pasta salad on spinach or romaine lettuce leaves with slices of avocado or tomatoes.