Crunchy Chicken Pasta Salad
By
Kristin D
@NapalmFairy
9
This is my go-to pasta salad for summer get-togethers! It's so good, and super easy to put together. Great for make-ahead meals, too. Just a note, this is a BIG recipe. It's meant to feed quite a few people, so the measurements can be cut back to whatever amounts fit your needs. I hope you love it as much as I do! :D
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6-8
Prep:
5 Min
Method:
Refrigerate/Freeze
Ingredients
-
3-4boneless skinless chicken breasts, cooked and shredded
-
2 lbpasta of choice
-
2 bag(s)sliced almonds
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2 bag(s)frozen peas, defrosted
-
DRESSING
-
3 pkghidden valley ranch dressing mix
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3 cmilk
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3 chellman's mayo
How to Make Crunchy Chicken Pasta Salad
- Place cooked, shredded chicken into a large mixing bowl. (For this step, I have a big bowl that I use for mixing and for serving.) Let chicken cool.
- Add in defrosted peas, sliced almonds, and cooked, drained pasta to bowl with chicken. (Be sure that pasta has had the chance to cool as well.)
- Mix all dressing ingredients together, and add to bowl with chicken-pasta mixture. Mix well until all ingredients are thoroughly coated. Refrigerate for about an hour or so, or overnight, to let the flavors meld together.
- Best served cold or at room temperature.