Cheesy Pasta Salad Recipe

5 2
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Cheesy Pasta Salad Recipe

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5 2
Publisher Photo
This creamy pasta salad came about when I combined ingredients from two different recipes. It got rave reviews when I served it at a baby shower.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 cups cubed cooked chicken
  • 1 package (8 ounces) spiral pasta, cooked, drained and cooled
  • 1-1/2 cups cubed Gouda or Monterey Jack cheese
  • 1 cup sliced celery
  • 1 cup seedless green grapes
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 2/3 cup chopped pecans, toasted
  • Lettuce leaves, optional

Directions

In a large bowl, combine chicken, pasta, cheese, celery and grapes. In a small bowl, combine next seven ingredients. Pour over chicken mixture and toss to coat. Cover and chill until ready to serve; toss with pecans. Yield: 12 servings.
Originally published as Cheesy Pasta Salad in Country Chicken Cookbook 1995, p14

Nutritional Facts

1 cup: 384 calories, 28g fat (6g saturated fat), 68mg cholesterol, 268mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 19g protein.

  • 4 cups cubed cooked chicken
  • 1 package (8 ounces) spiral pasta, cooked, drained and cooled
  • 1-1/2 cups cubed Gouda or Monterey Jack cheese
  • 1 cup sliced celery
  • 1 cup seedless green grapes
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 2/3 cup chopped pecans, toasted
  • Lettuce leaves, optional
  1. In a large bowl, combine chicken, pasta, cheese, celery and grapes. In a small bowl, combine next seven ingredients. Pour over chicken mixture and toss to coat. Cover and chill until ready to serve; toss with pecans. Yield: 12 servings.
Originally published as Cheesy Pasta Salad in Country Chicken Cookbook 1995, p14

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