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Mary Poulin's Pasta Salad

Mary Poulin's Pasta Salad

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.












Low Cholesterol, Trans-fat Free


1 pound pasta
Radiatore (pasta ruffles) or Campanelle (ruffled bells), cooked, drained and cooled
1 ¼ cups peas, frozen
do not thaw
½ cup walnuts
toasted, coarsely chopped
3 stalks celery
strings removed, sliced
½ large sweet red bell peppers
2 each chicken breasts
Halves, bone-in, skin on, baked with Shake N Bake, cooled until able to handle, removed from bones, cut into 1" pieces
2 ounces swiss cheese
Deli hunk, cubed into 1" pieces
1 cup black olives
pitted, cut in half
5 ½ tablespoons mayonnaise
2 ½ teaspoons lemon juice
fresh is best
2 splash salad dressing, italian
I use Ken's
1 teaspoon seasoning
Mrs. Dash original or Lawry's seasoning salt
1 teaspoon kosher salt
or to taste
½ teaspoon black pepper
or to taste, freshly ground


Carefully mix all together in large bowl or roasting pan. Refrigerate for at least 1 hour to allow ingredients to marry. Serve cold.

Wonderful accompaniment to barbequed ribs, grilled burgers, dogs or as a light lunch.


* not incl. in nutrient facts



about 8 years

It's a keeper.

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lynn in ma
Leicester, MA, United States
 over 5 years ago

I made this today using campanelle because I couldn't find the radiatore this week. In fact, you could use just about any pasta shape for this salad. Bow ties would also be great. Can't wait to enjoy this later today.

This pasta salad sounds like a well-balanced combination on both flavor and texture. The colorful photo looks so appetizing. Toasted walnuts, olives, swiss cheese... Yum!

Toronto , Ontario, Canada
 over 5 years ago

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 27727% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 311mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 27g
Vitamin A 6% Vitamin C 19%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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