Chicken Pasta Salad

Chicken Pasta Salad
24 (1-cup) servings


Ingredients Weights Measures
sun-dried tomatoes 8 oz. 2 cups
Penne pasta, cooked, drained 4 lb. 1 gal.
Grilled chicken breasts, thinly sliced 1 lb. + 8 oz. 1-1/2 qt.
Marinated artichoke hearts, sliced 10 oz. 2 cups
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 8 oz. 2 cups
KRAFT Signature Italian Vinaigrette Dressing 1 lb. 3 cups


PLACE tomatoes in medium bowl. Add enough warm water to cover; let stand 10 minutes to soften. Drain tomatoes; cut into thin strips.

TOSS all ingredients except dressing in large bowl. Add dressing; mix lightly.

SERVE warm or cover and refrigerate until chilled.

Kraft Kitchens Tips

If refrigerating the salad, mix lightly before serving, adding additional dressing as necessary to moisten the salad.
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