Chicken and Sugar Snap Pea Pasta Salad

Kathie Carr


A friend of mine brought this to a church supper. Very good recipe.

Featured Pinch Tips Video




15 Min


3 c
cooked mini lasagna noodles (mafalda noodles about 6 oz dry)
2 c
fresh sugar snap peas, trimmed, halved
3/4 c
creamy caesar dressing
2 Tbsp
chopped fresh mint
1 Tbsp
red wine vinegar
sea salt to taste
freshly ground black pepper to taste
1/4 c
thinly sliced red onion
3 c
chopped cooked deli rotisserie chicken

Directions Step-By-Step

In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
In large bowl, mix dressing, mint, vinegar, salt, and pepper. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

About this Recipe

Course/Dish: Chicken, Pasta, Salads