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Pasta and Chicken Salad

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This loaded Pasta salad is packed full of flavors and textures that everyone loves. Pasta salad is best served cold, so make it ahead of time and refrigerate for a few hours or even overnight to allow the flavor marry together. You can serve it as a side-dish or as the main dish. Either way, you are sure to love it. So let’s get right to it!

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Pasta & Chicken Salad

Course Salad
Keyword Chicken, Pasta, salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author ceefade

Ingredients

  • 2 cups of any Pasta of your choice (Uncooked)
  • 1 cup of diced Chicken (You can use Rotisserie Chicken)
  • 1/4 cup of Cherry Tomatoes
  • 1/4 cup of diced Onions
  • 1/4 cup of diced Red Bell Pepper
  • 1/4 cup of diced Celery
  • 1/4 cup of diced Cucumber
  • 1/4 cup of Olives
  • 1 tbsp of diced Jalapeno peppers
  • 1/4 cup of Feta Cheese
  • Parsley

Dressing

  • 1/4 cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 2-3 tbsp Italian Dressing
  • 1 tbsp Lemon Juice
  • 2 tbsp Sugar
  • Salt & Pepper

Instructions

  • Start by cooking your Pasta according to the package instructions. Cook till Pasta is al dente, then completely drain off the water.
  • While  the Pasta is cooking, go ahead and chop up your Chicken and Veggies. I prefer using store-bought Rotisserie Chicken because it saves me time and the chicken comes packed full of flavor which lends another layer of deliciousness to the salad.
  • In a large bowl, combine all the ingredients for your dressing, whisking to ensure everything is thoroughly combined.
  • Add the Chicken to the cooked and drained Pasta, followed by the veggies and the dressing. Mix thoroughly.
  • Cover the bowl and refrigerate for at least 3 hours or overnight for best results. You can certainly eat the salad right away, but refrigerating it allows all the flavors to get married. Enjoy!

Video

https://www.youtube.com/edit?o=U&video_id=1Gm6DtHwGtk

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