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Chicken Pasta Salad Recipe
Chicken Pasta Salad Recipe photo by Taste of Home

Chicken Pasta Salad Recipe

Read Reviews (2)
4.5 2
Publisher Photo
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".
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings

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

Nutritional Facts

1 serving (1 each) equals 487 calories, 29 g fat (5 g saturated fat), 49 mg cholesterol, 529 mg sodium, 37 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 each) equals 487 calories, 29 g fat (5 g saturated fat), 49 mg cholesterol, 529 mg sodium, 37 g carbohydrate, 2 g fiber, 19 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Pasta Salad(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 31, 2011

Unless you are a huge fan of curry powder, I wouldn't use 2-3 teaspoons as the recipe suggests. I used 1/2 a teaspoon and it was plenty! Still got the great curry flavor!

MY REVIEW
Reviewed Jun. 23, 2010

My husband loves this recipe so during the summer I make it often. I've tweeked it a little though. I use rotini pasta and I alternate between tomoatoes, cucumbers, peppers and shredded carrots as the added vegies. I use what I have on hand. I also use the spicy brown mustard. It makes a large bowl and it disappears fast!

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