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chicken pasta salad

(3)
gardenteacher avatar
Blue Ribbon Recipe by
Dana Hayden, M.Ed.
@gardenteacher
Poulsbo, WA

Bacon adds even more flavor to this recipe I came up with to use up the veggies we had on hand. Serving it crumbled in a bowl alongside the salad gives people a chance to top their individual salad to taste.

Blue Ribbon Recipe

Serve this well-balanced chicken pasta salad as a main dish or side dish during the summer. It has a nice mixture of small pasta shells, crunchy veggies, and hearty chopped chicken. The homemade creamy vinaigrette adds a sweet and zesty flavor to the pasta salad. Sprinkle with crumbled bacon when serving for a nice touch of smoky flavor.

— The Test Kitchen @kitchencrew
(3)
yield 8 serving(s)
prep time 25 Min
method Stove Top

Ingredients For chicken pasta salad

  • 1 c
    celery, chopped
  • 1 c
    broccoli, chopped
  • 1 c
    red onion, chopped
  • 1/2 c
    Italian parsley, chopped
  • 1/2 c
    zucchini, chopped
  • 2 c
    chicken breasts, boneless and skinless, chopped
  • 2 c
    pasta shells, cooked
  • 1 c
    mayonnaise
  • 1/4 c
    apple cider vinegar
  • 3 Tbsp
    granulated sugar
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    garlic salt
  • 1 c
    bacon, cooked and crumbled

How To Make chicken pasta salad

  • Boiling pasta shells.
    1
    Cook the shell pasta and cool.
  • Mixing mayo, vinegar, garlic salt, white pepper, red onions, and sugar.
    2
    Mix together the mayo, vinegar, garlic salt, white pepper, red onions, and sugar. Set aside.
  • Chopping celery, broccoli, zucchini, and chicken.
    3
    Chop the celery, broccoli, zucchini, and chicken.
  • Chicken and veggies added to bowl of pasta.
    4
    Add to bowl with the shell pasta.
  • Stirring dressing into the bowl.
    5
    Add the dressing. Mix well. Put the crumbled bacon in a small bowl and serve alongside the salad.
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