Chicken and Shrimp Pasta Salad
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
- 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
- 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.
- Transfer the drained and cooled pasta to a large bowl; add the green onions, bell peppers, black olives, shrimp, and chopped chicken.
- In a small bowl, whisk together the dressing ingredients; pour over salad.
- Refrigerate the salad until thoroughly chilled. The flavor is best when it is chilled for a few hours or overnight.
- Serve the pasta salad on spinach or romaine lettuce leaves with slices of avocado or tomatoes.
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