Chicken Salad Chick Pasta Salad Recipe
Discover the perfect Chicken Salad Chick Pasta Salad Recipe that's easy to make and full of flavor. This delicious pasta salad combines tender chicken with a savory blend of ingredients for a dish everyone will love. Try it today!
Equipment
- Large Pot
- Colander
- Cutting board
- Sharp knife
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula or Spoon
- Storage Containers
Ingredients
Pasta:
- Type: 3 cups of cooked pasta such as rotini, penne, or elbow macaroni
- Preparation: Cooked until al dente then drained and cooled.
Chicken:
- Amount: 2 cups of cooked chicken breast diced
- Preparation: Cooked and diced into bite-sized pieces. You can use rotisserie chicken for convenience or grill/boil your own.
Vegetables:
- Celery: 1 cup finely chopped
- Red Bell Pepper: 1 cup diced
- Green Onions: 1/2 cup chopped
- Optional: 1/2 cup of sweet peas or corn for added sweetness and color.
Dressing:
- Mayonnaise: 1 cup
- Sour Cream: 1/2 cup
- Mustard: 1 tablespoon yellow or Dijon, based on preference
- Lemon Juice: 1 tablespoon
- Salt and Pepper: To taste
- Optional: 1 teaspoon of dried dill or fresh herbs like parsley for added flavor.
Add-ins (Optional):
- Cheese: 1/2 cup of shredded cheddar or feta cheese for extra richness.
- Nuts: 1/4 cup of chopped nuts like almonds or pecans for a crunchy texture.
Instructions
- Bring a large pot of salted water to a boil and add the rotini pasta.
- 12 oz tri-color rotini pasta
- Cook the pasta according to the package instructions, or until it's al dente (cooked but still firm to the bite). Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool the pasta
- Once the rotini is cooked, drained and cooled, transfer cooked pasta to a large bowl. Add olives, artichoke hearts, feta cheese, parmesan cheese, salt and pepper and toss lightly.
- 1/2 cup black olives,6 oz artichoke hearts,1/2 cup feta cheese,1/2 cup Parmesan cheese,1 tsp coarse sea salt,1/2 tsp black pepper
- Add in Italian dressing and stir to coat. Taste at this point – it will be fairly "wet" – but the pasta will absorb all of that!
- 1 cup Italian dressing
- Refrigerate until ready to serve – recommend refrigeration for at least a couple of hours for the flavors to meld together and the pasta to absorb a little of the dressing.