Chicken Pasta Salad Recipe
My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 1 large tomato chopped
- 1 cup shredded carrot
- 3 cups cubed cooked chicken
- 1/4 to 1/2 teaspoon garlic powder
- 1 package (16 ounces) bow tie or spiral pasta cooked and drained
- 1/2 cup caesar or parmesan salad dressing
- 1 tablespoon honey mustard or other prepared mustard
- 2 to 3 teaspoons curry powder
- 1 sweet red pepper chopped
- Carbohydrate 5.68186120207552 g
- Cholesterol 59.3250000088762 mg
- Fat 15.9464252210452 g
- Fiber 1.0109442013152 g
- Protein 15.0289547777964 g
- Saturated Fat 3.02886961269619 g
- Serving Size 1 1 -10 serving (135g)
- Sodium 299.179424080336 mg
- Sugar 4.67091700076031 g
- Trans Fat 9.10199959442513 g
- Calories 230 calories
Directions In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat. Yield: 8-10 servings. Originally published as Chicken Pasta Salad in Country Extra March 1996, p51
