Chicken and Sugar Snap Pea Pasta Salad

Kathie Carr


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


★★★★★ 1 vote

15 Min


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  • 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

How to Make Chicken and Sugar Snap Pea Pasta Salad


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

Printable Recipe Card

About Chicken and Sugar Snap Pea Pasta Salad

Course/Dish: Chicken, Pasta, Salads

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