Moms Chicken Pasta Salad 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

CHICKEN PASTA SALAD WITH SHRIMP AND PEPPERONI

Chicken Pasta Salad with Shrimp and Pepperoni image

Full of simple and fresh ingredients, this chicken pasta salad with shrimp and pepperoni is the perfect side dish for your next cookout, an easy option for a light weeknight dinner, or a refreshing make-ahead lunch.

Provided by Blair Lonergan

Categories Dinner Lunch Salad

Time 2h30m

Number Of Ingredients 18

Ingredients

1 (16 ounce) box rotini pasta
2 cups cooked, diced chicken
1 lb. cooked shrimp, peeled and deveined
1 cup mini pepperoni ((or chopped pepperoni))
1 medium onion, diced
1 sweet red bell pepper, seeded and diced
2 stalks celery, chopped
1 cup frozen peas, thawed and drained
½ cup chopped pecans
1 ½ cups mayonnaise
½ cup peppercorn Ranch salad dressing
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon sugar
1 ½ teaspoons dried tarragon ((or 1 tablespoon chopped fresh tarragon))
1 ½ teaspoons dried dill weed ((or 1 tablespoon chopped fresh dill))
¼ teaspoon garlic powder
Kosher salt and ground black pepper, to taste

Steps:

Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water. Set aside to cool completely.
In a large bowl, combine cooked pasta, chicken, shrimp, pepperoni, onion, red bell pepper, celery, peas, and pecans.
In a separate small bowl, prepare the dressing by whisking together the mayonnaise, Ranch dressing, Dijon mustard, vinegar, sugar, tarragon, dill, and garlic powder. Taste and season with salt and pepper.
Pour the dressing over the salad; toss gently to coat. Cover and refrigerate for at least 1-2 hours, or overnight.
Just before serving, give it a stir, add extra mayonnaise if the salad seems dry, and season with additional salt and pepper, if necessary.

Nutrition Facts : ServingSize 1 cup, Calories 405 kcal, Carbohydrate 26 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 500 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 20 g

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