How to Make Creamy Pasta Salad with Chicken? Pasta Recipes
18/06/2010 Leave a comment
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.