Print Options

Back to Chicken Pasta Salad >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Pasta Salad

 Chicken Pasta Salad
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".
8-10 ServingsPrep: 15 min. + chilling


  • 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


  • 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 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.

2 of 2

Chicken Pasta Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.