Chicken and Sugar Snap Pea Pasta Salad

Kathie Carr

By
@kathiecc

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

Rating:
★★★★★ 1 vote
Serves:
8
Prep:
15 Min

Ingredients

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

Step-By-Step

1In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
2In 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