Back to Chicken Pasta Salad

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken Pasta Salad Recipe

Chicken Pasta Salad Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 487 calories, 29g fat (5g saturated fat), 49mg cholesterol, 529mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 19g protein.

Reviews for Chicken Pasta Salad

Sort By :
MY REVIEW
enastali User ID: 211150 227299
Reviewed Jun. 1, 2015

"Very easy to prepare and my family loved it! Perfect for summer!"

MY REVIEW
MandyJ33 User ID: 6180618 15820
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
Bertlyne User ID: 4649869 31743
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!"

Loading Image

Wine Pairings

Light-Bodied White Wine

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