Summer Pasta Salad

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Servings: 8 servings


  • 2 cups pasta such as rotini, fusilli, penne or farfalle, uncooked
  • 2 cups fresh broccoli florets
  • 6 oz . chopped cooked chicken or turkey breast (approximately two small chicken breasts)
  • 1 cup halved cherry tomatoes or 1 large tomato cut into chunks
  • 1 cup chopped or grated carrots
  • 1/2 cup prepared GOOD SEASONS Italian Dressing Mix
  • 4 oz . KRAFT Cheddar Cheese Cubes
  • 1/4 cup sliced black olives
  • 1/4 cup KRAFT Shredded Italian* Five Cheese Blend
  • leaves Optional: A few of fresh herbs such as basil for garnish


  • COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain and rinse with cold water.
  • TOSS chicken, tomatoes, carrots, dressing, cheddar cheese and olives in large bowl. Add pasta mixture; mix lightly.
  • SPRINKLE with Shredded Italian cheese.
  • If not serving immediately, store in refrigerator. Enjoy this easy meal on a warm summer night!
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