chicken and sugar snap pea pasta salad
A friend of mine brought this to a church supper. Very good recipe.
prep time
15 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 3 cups cooked mini lasagna noodles (mafalda noodles about 6 oz dry)
- 2 cups fresh sugar snap peas, trimmed, halved
- 3/4 cup creamy caesar dressing
- 2 tablespoons chopped fresh mint
- 1 tablespoon red wine vinegar
- - sea salt to taste
- - freshly ground black pepper to taste
- 1/4 cup thinly sliced red onion
- 3 cups chopped cooked deli rotisserie chicken
How To Make chicken and sugar snap pea pasta salad
-
Step 1In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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