Hearty Chicken Pasta Salad

Recipe from Mary Lee O-Brien

16 June 2026: Pool Party chicken pasta salad recipe - a family recipe that's been passed down through several generations from my Aunt ChatGPT. Mary Lee.

(Serves 8–10)

For the salad

1 pound rotini or bow-tie pasta
3 cups cooked chicken, diced or shredded (rotisserie chicken works great)
1 pint cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
½ red onion, finely chopped
1 cup mozzarella pearls or cubed mozzarella
½ cup grated Parmesan cheese

For the dressing

¾ cup Italian dressing
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Cook pasta according to package directions. Drain and rinse under cold water until cool.
In a large bowl, combine the pasta, chicken, tomatoes, cucumber, bell pepper, onion, mozzarella, and Parmesan.
In a separate bowl, whisk together the Italian dressing, mayonnaise, mustard, and Italian seasoning.
Pour the dressing over the salad and toss well.
Refrigerate for at least 2 hours before serving.
If the pasta absorbs some dressing while chilling, stir in a little extra Italian dressing just before serving.

Make-Ahead Tips

Can be made the day before.
Transport in a cooler with ice packs.
Garnish with fresh parsley or basil just before serving. 

Pam Dunleavy's Chicken Salad

Recipe from Pam Dunleavy

Ingredients:

Costco rotisserie chicken breast meat
Celery
Red delicious apples
Scallions
Dole pineapple chunks
Red grapes
 

I add a little of the canned juice from the pineapple chunks to the chicken after I cut it.
 
Add pasta shells & toss with Hellman’s mayo  :)
 
I don’t measure .. just add as much or little as you like of each.

Cumin & Thyme Pumpkin Chicken Soup

 

Recipe from Amy Comiskey

This is the recipe that Amy followed: https://newmansown.com/recipes/cumin-thyme-pumpkin-chicken-soup/

Ingredients
 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
 
Directions

Heat the olive oil in a large pot over medium heat

Add the chicken and cook until browned on all sides.

Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped parsley, if desired.

 

Lemon Chicken Soup

Recipe from Wendy Robbin

Recipe from https://thecleaneatingcouple.com/instant-pot-healthy-lemon-chicken-soup/

Ingredients
 
1 tablespoon olive oil
1/2 cup celery chopped finely
1 cup onion chopped finely
1 tablespoon garlic minced, about 5 cloves
2 cups carrots sliced in small circles
1/2 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
4 bay leaves
1.5 lb boneless, skinless chicken breasts about 3 chicken breasts
6 cups chicken broth low or no salt (1.5 quarts)
1/2 cup fresh squeezed lemon juice (off to the side)
1 cup dry orzo or other pasta sub zoodles or GF pasta
 
Crockpot Instructions:
 
In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
 
Add sautéd veggies to the crockpot. Stir in carrots and spices.
 
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
 
Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
 
While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.
 
Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
 
Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
 
Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
 
Wendy’s notes:
 
I substituted orzo pasta for 1 cup protein penne pasta. I cooked in crockpot, but can do stove top or instant pot.

Orange Chicken with Bulgur Pilaf

 Recipe from Debbie Zrike

Recipe link: https://www.realsimple.com/food-recipes/browse-all-recipes/orange-chicken-bulgur-pilaf

Ingredients

4 6-ounce boneless, skinless chicken breasts
1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
3 tablespoons chopped fresh oregano
3 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1 pint grape tomatoes, halved
½ cup pitted kalamata olives, halved
1 cup bulgur wheat  

6 scallions, sliced

Directions

In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and ½ teaspoon each salt and pepper.

In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat the remaining teaspoon of oil in a nonstick skillet over medium heat.

Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking.

Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.

Notes from Debbie: I used Red & White Quinoa in place of the bulgur wheat; purchased at Lowes.