And when I stumbled upon the Chicken Salad Chick Pasta Salad, I knew I had found a winner. This pasta salad has become a staple in my kitchen, and it never fails to impress my guests whenever I serve it.
What I love about this recipe is that it’s so versatile and adaptable. You can customize it to suit your taste preferences, and you can easily make it in large quantities for parties and gatherings. I’ve served this pasta salad at many events, and it’s always a crowd-pleaser.
One time, I made this pasta salad for a family gathering, and my picky eater cousin who always refuses to try new things took one bite and declared that it was the best pasta salad he had ever tasted. It was a proud moment for me as a cook, and I knew I had found a truly special recipe.
How to Make Chicken Salad Chick Pasta Salad
Another time, I brought this pasta salad to a potluck dinner, and it was the first dish to run out.
Several people asked me for the recipe, and I happily shared it with them. Since then, I’ve received countless messages from friends and family who have made this pasta salad and loved it as much as I do.
If you’re looking for a delicious and easy-to-make pasta salad that’s sure to impress your guests, look no further than the Chicken Salad Chick Pasta Salad.
With just a few simple ingredients and some basic kitchen skills, you can whip up a crowd-pleasing dish that will leave everyone wanting more.
Chicken Salad Chick Pasta Salad Ingredients
To make the Chicken Salad Chick Pasta Salad, you’ll need the following ingredients:
- 1 pound tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped green onions
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions to Make Chicken Salad Chick Pasta Salad
Cook the Pasta
The first step in making the Chicken Salad Chick Pasta Salad is to cook the pasta. Bring a large pot of salted water to a boil and add the rotini pasta. Cook the pasta according to the package instructions, or until it’s al dente (cooked but still firm to the bite). Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process.
Prepare the Dressing
While the pasta is cooking, you can start preparing the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, dried basil, dried oregano, garlic powder, salt, and pepper until well combined.
Add the Tomatoes, Green Onions, and Parmesan Cheese
Once the pasta is cooked and drained, transfer it to a large bowl. Add the cherry tomatoes, chopped green onions, and grated Parmesan cheese to the bowl and mix well.
Mix in the Dressing
Next, add the prepared dressing to the bowl with the pasta and vegetables. Toss everything together until the pasta is coated with the dressing and the vegetables are evenly distributed.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving. This will allow the flavors to meld together and the pasta to absorb some of the dressing. When you’re ready to serve, give the pasta salad a quick stir to redistribute the dressing, and enjoy!
Can I use a different type of pasta for this recipe?
Absolutely! While tri-color rotini pasta is the traditional choice for this recipe, you can use any type of pasta you like, such as penne, fusilli, or farfalle.
Can I add more vegetables to this recipe?
Of course! You can customize this pasta salad by adding your favorite vegetables, such as bell peppers, cucumbers, or olives. Just make sure to chop them into bite-sized pieces so they’re easy to mix with the pasta.
How long can I store the leftovers of this pasta salad?
Leftover pasta salad can be stored in an airtight container in the refrigerator for 3-4 days. Just give it a quick stir before serving, as the dressing may have thickened or separated.
Tips to Make Flavorful Chicken Salad Chick Pasta Salad
To save time, you can prepare the dressing in advance and keep it refrigerated until you’re ready to mix it with the pasta.
Make sure to rinse the pasta under cold water after cooking to stop the cooking process and prevent it from becoming mushy
If you’re making this pasta salad for a party or potluck, you can double or triple the recipe to feed a crowd.
For a healthier version of this recipe, you can use Greek yogurt instead of sour cream, or reduce the amount of mayonnaise used.
To add some protein to this dish, you can mix in some grilled chicken or shrimp, or serve it alongside some roasted chicken.
Chicken Salad Chick Pasta Salad Recipe
Ingredients
- 1 pound tri-color rotini pasta
- 1 cup cherry tomatoes halved
- 1/2 cup chopped green onions
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- The first step in making the Chicken Salad Chick Pasta Salad is to cook the pasta. Bring a large pot of salted water to a boil and add the rotini pasta.
- Cook the pasta according to the package instructions, or until it's al dente (cooked but still firm to the bite). Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process.
- While the pasta is cooking, you can start preparing the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, dried basil, dried oregano, garlic powder, salt, and pepper until well combined.
- Once the pasta is cooked and drained, transfer it to a large bowl. Add the cherry tomatoes, chopped green onions, and grated Parmesan cheese to the bowl and mix well.
- Next, add the prepared dressing to the bowl with the pasta and vegetables. Toss everything together until the pasta is coated with the dressing and the vegetables are evenly distributed.
