Chicken & Cheddar Pasta Toss
Submitted by ebbyban
Cold chicken pasta salad with sharp cheddar, pepperoni, and Belgian endive in Italian dressing. A make-ahead dish that’s even better after chilling overnight.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsPart pasta salad, part hearty meal, this cold toss uses broken lasagna noodles as the base for something way more interesting than your average picnic side.
Chicken, sharp cheddar, and chopped pepperoni get dressed in Italian vinaigrette, then the whole thing chills for a couple of hours so the flavors meld. Right before serving, torn Belgian endive and fresh tomatoes go in for crunch and brightness.
It’s a fantastic make-ahead option for potlucks, packed lunches, or those nights when you just don’t want to stand over a hot stove.
Pro Tips
- Break the lasagna noodles into bite-sized pieces before boiling. You want forkable pieces, not long sheets.
- Chill for at least 2 hours, but overnight is even better. The noodles absorb the dressing and the flavors really come together.
- Add the endive and tomatoes right before serving so they stay crisp and fresh instead of wilting in the dressing.
Ingredients
Directions
IN A LARGE MIXING BOWL cover noodles with boiling water.
Let stand for 10 minutes, separating the noodles occasionally with a fork.
Drain.
Rinse with cold water and drain again.
If using chicken tenders, halve them crosswise.
RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni.
Add dressing and black pepper; toss gently to coat.
Cover and chill for 2 hours or overnight.
Before serving, add endive and tomatoes; toss gently to mix.
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