Parmesan Chicken Pasta Salad

Campbell's Parmesan Chicken Pasta Salad Recipe

It only takes a few minutes to whip up this delightful salad of pasta, chicken, mushrooms, peas and cherry tomatoes in a creamy dressing.  Chill it for a few hours and it's ready to serve.

At a glance


25 min.


2 hr. 25 min.



Servings: about 1 3/4 cups each

Chill: 2 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup light mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon dried dill weed or dried basil leaves, crushed
8 ounces (about 2 1/2 cups) rotini (spiral) pasta, cooked and drained
1 cup cherry tomatoes cut in half
1 cup cooked frozen peas
1 1/2 ounces mushrooms, sliced (about 1/2 cup)
1 small red onion, chopped (about 1/4 cup)
2 cups cubed cooked chicken
8 leaves romaine lettuce

How to Make It

  • 1

    Stir the broth, mayonnaise, cheese and dill weed in a large bowl.

  • 2

    Add the pasta, tomatoes, peas, mushrooms, onion and chicken to the bowl and toss to coat. Cover the bowl and refrigerate for 2 hours or until the mixture is chilled. Serve the chicken mixture on the lettuce leaves.

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Time-Saving: You can use thawed frozen peas instead of the cooked peas in this recipe.
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