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

Chicken Pasta Salad Recipe

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.

Light-Bodied White Wine

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

Reviews for Chicken Pasta Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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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