Best Ever Pasta Salad With Chicken Recipes

CHICKEN PASTA SALAD WITH CREAMY DRESSING

Chicken Pasta Salad with Creamy Dressing image

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Provided by Nagi

Number Of Ingredients 18

Ingredients

500g / 1 lb macaroni / elbow pasta ((or other pasta of choice))
1 tbsp salt ((to cook pasta))
3 cups cooked chicken (, shredded or finely chopped (Note 1))
150g / 5 oz bacon (, chopped)
2 celery stalks (, finely sliced)
1 red capsicum / bell pepper (, finely diced)
2 green onions (, finely sliced)
2 carrots ((medium), shredded using standard box grater)
2 cups shredded cheese (cheddar, tasty, Colby)
2 avocados ((small/medium), cut into bite size pieces (optional))
1 cup mayonnaise (, whole egg best (Hellmann's, Best Foods, S&W or other whole egg mayonnaise))
1 cup sour cream (, full fat (low fat ok too))
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

Steps:

Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BEST EVER PASTA SALAD WITH CHICKEN

Best Ever Pasta Salad with Chicken image

This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy.

Provided by Diane Whitfield

Categories Salad Pasta Salad Chicken Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups rotelli pasta
1 cup vegetable oil
½ cup white wine vinegar
½ teaspoon dried tarragon
½ teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
¼ cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
½ pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 12.2 g, Cholesterol 76.7 mg, Fat 42.9 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 12.6 g, Sodium 668 mg, Sugar 1.2 g

COLD CHICKEN PASTA SALAD

Cold Chicken Pasta Salad image

A very fresh take on pasta salad. Tweak to your liking with different veggies.

Provided by Say-Rah

Categories Salad 100+ Pasta Salad Recipes

Time 3h21m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons lemon juice
1 ½ tablespoons white sugar
1 ½ tablespoons grated onion
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried basil
2 ½ cups water
2 cubes chicken bouillon
4 skinless, boneless chicken breasts
¼ cup chopped onion
1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
1 (14 ounce) can plain artichoke hearts, quartered
1 pint cherry tomatoes

Steps:

Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g

CHICKEN PASTA SALAD

Chicken Pasta Salad image

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".

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) bow tie or spiral pasta, cooked and drained
3 cups cubed cooked chicken
2 tablespoons olive oil
1/4 to 1/2 teaspoon garlic powder
1 cup mayonnaise
1/2 cup Caesar or Parmesan salad dressing
1 tablespoon honey mustard or other prepared mustard
2 to 3 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 sweet red pepper, chopped
1 large tomato, chopped
1 cup shredded carrot

Steps:

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.

Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

BUFFALO CHICKEN PASTA SALAD

Buffalo Chicken Pasta Salad image

For anyone who likes Buffalo wings, this is a great change of pace from normal pasta salad. Really popular as a side dish for a barbeque or just about any gathering you can think of. You can substitute or add many different vegetables with this recipe.

Provided by Andrew C

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked rotini pasta
½ cup mayonnaise
1 cup chunky blue cheese dressing
½ cup buffalo wing sauce
1 teaspoon salt
½ teaspoon black pepper
1 pound frozen cooked chicken strips, defrosted and diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 cup red onion, diced

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.6 g, Cholesterol 40.2 mg, Fat 21.1 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 3.8 g, Sodium 1051.5 mg, Sugar 2.7 g

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