How to Make Creamy Pasta Salad with Chicken? Pasta Recipes

Pasta Salad with Chicken


Sour Cream –  2/3

Olive oil –  1/3

Lemon juice – 2 tbsp

Minced basil  – 2 tbsp  Or  (dried basil – 2 tsp)

Minced Parsley – 2 tbsp

Minced Oregano – 1 tsp  Or  (dried Oregano – 1/2 tsp )

Salt – to taste

Black pepper – 1/8 tsp

8  Ounces rotelli, fusilli or other corkscrew pasta

Cubed Cooked chicken breasts  –  2  1/2  cups

1 small zucchini, cubed

1 small tomato, seeded and diced

2 stalks celery, chopped

Chopped walnuts for garnish  (optional)


In a large bowl, whisk the sour cream olive oil, lemon juice, basil, parsley, oregano, salt and pepper.

In a large saucepan, cook the rotelli according to package directions until al dente . Drain but do not rinse.

Add the pasta, chicken, zucchini, tomato and celery to the dressing and toss to coat. Refrigerate, tightly covered, for at least 4 hours. Will keep for up to 24 hours.

Serve cold or at room temperature, sprinkled with walnuts, if desired, and accompanied by Italian bread, olives, and cucumber sticks. Serve 4 as an entrée, 6 to 8 as a side dish.


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