Saturday, March 19, 2011

Chicken & Pasta Salad with Creamy Garlic Dressing

This is the pasta salad recipe that I mentioned earlier. If you like pasta salad, this recipe is delicious and super easy. Plus, I was able to make it with the ingredients I had on hand. So you can leave out the veggies you don't have and add whatever you do have. This recipe was adapted from The Big Book of Potluck cookbook by Maryana Vollstedt. Serves 6.


8 oz. (2 1/2 cups) rotini, cooked and drained (I used a whole 13.25 oz. box and it was perfect.)
1 tablespoon oil (I used EVOO)
3 cups cubed cooked chicken or turkey
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (I didn't have any so left this out.)
1/2 cup sliced celery
1/2 cup pitted black olives, sliced
1/4 cup fresh parsley

In a large bowl, toss pasta with oil and cool slightly.

Add chicken, peppers, onions, celery, black olives and parsley.

Mix with enough dressing (recipe below) to coat.

Cover and refrigerate 3-4 hours. The longer it sets the better it will taste.

Creamy Garlic Dressing


3/4 cup mayo
1/4 cup light sour cream or plain nonfat yogurt
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon white pepper

In a small bowl, whisk together all the ingredients until well combined.

Cover and refrigerate until ready to use.

Makes about 1 cup.

The recipe made a huge bowlful, but this is all that's left. Even Kate likes it! Enjoy!

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