COLD ALFREDO PASTA SALAD RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts onto a roasting pan; season with Italian seasoning,
• Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.
• Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
• Bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta in cold water until cooled; drain.
• Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
• Pour vinegar and Alfredo sauce over the pasta mixture; stir to combine.
• Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.

Steps:

• In 3 qrt saucepan, cook pasta as directed on box. Place the two packets aside for future use.
• Drain; rinse with cold water to cool and set aside.
• In small bowl mix seasoning from packet with the alfredo sauce.
• Place cooked pasta, chicken, tomatoes, cucumber, and basi in large serving bowl.
• Add alfredo mixture; toss evenly to coat.
• Sprinkle top with topping packet from pasta sald mix and basil sprig if desired.