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Title:
Recipe: Cold Raspberry Chicken Pasta Salad
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From:
Betsy at Recipelink.com 7-4-2002
To:
 MSG ID: 3111286
Cold Raspberry Chicken Pasta Salad
rec.food.cooking/User754755 (1998)

This is super quick, easy, and almost fat free. We made it for a cookout and everyone raved about it, so make it all the time. Kids like it cuz it' s kind of sweet.

I box bowtie pasta--or your favorite shape.
1 lb chicken breasts, cooked and chopped
1 pkg mixed frozen vegetables (I used broccoli, carrots, and cauliflower) - fresh is fine, whichever kinds of veggies you like
1 (8 oz) bottle Ken's fat free raspberry pecan vinaigrette.

Cook pasta till al dente, run cold water over it so is cold. I added the vegetables and pasta in the same water--just timed it so they would both be done at same time. You can cook the chicken ahead of time, or while pasta is cooking, either bake in oven or pan fry with a little butter till brown. Chop chicken into bite size pieces and add to pasta and veggies. Pour about 2/3 bottle over everything, mix well and serve. Leftovers taste great next day too.

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