Description
A delicious vegetarian classic chicken pasta salad packed with flavor and perfect for gatherings.
Ingredients
Scale
- 500g macaroni / elbow pasta
- 1 tbsp salt
- 3 cups cooked chicken, shredded or finely chopped
- 150g bacon, chopped
- 2 celery stalks, finely sliced
- 1 red capsicum / bell pepper, finely diced
- 2 green onions, finely sliced
- 2 medium carrots, shredded
- 2 cups shredded cheese (cheddar, tasty, Colby)
- 2 small/medium avocados, cut into bite size pieces (optional)
- 1 cup whole egg mayonnaise
- 1 cup full fat sour cream
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 1/2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp apple cider vinegar, for dressing
- 1 1/2 tsp garlic powder, for dressing
- 4 tsp sugar, for dressing
- 2 tsp salt, for dressing
- 1 tsp pepper, for dressing
Instructions
- Cook the Pasta: Start by boiling your pasta in salted water until it’s just al dente. You’ll know it’s ready when it’s firm to the bite but not too soft. Do not cook it too long, or you will end up with mushy pasta salad later on. Remember to cool it quickly after draining!
- Shred the Chicken: While the pasta cooks, shred your chicken into bite-sized pieces. It should be tender and moist, making it easy to pull apart. Using rotisserie chicken here saves a ton of time and adds great flavor. Just watch out for any bones!
- Chop Fresh Veggies: Next, chop your veggies like bell peppers and cucumbers into small, uniform pieces. They should have a crisp feel and fresh aroma. This step adds color and crunch to your salad. If you cut them too large, they might overpower the dish.
- Mix the Dressing: Whisk together mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper in a bowl until it’s well combined. You will love the tangy smell wafting up as you mix. This dressing ties all the flavors together, so do not skip this. Just make sure it’s not too oily or too tart.
- Toss Everything Together: Combine the pasta, shredded chicken, chopped veggies, and dressing in a large bowl. You want to see everything evenly coated, making it look inviting. This step is key for flavor; light dressing keeps it from being too heavy. Avoid over-mixing, or you might break the pasta.
- Chill and Serve: Let your pasta salad chill in the fridge for about 10 minutes before serving. You will notice the flavors melding beautifully. Serving it at room temperature is often best for flavor, so do not skip this. Just make sure to enjoy it quickly, as it might get soggy if left too long.
Notes
- Storage Tips: Refrigerate in an airtight container at or below 40 degrees F for 3 – 4 days. It is best to bring to room temperature before serving.
- Expert Tips: If the pasta salad feels dry, adding an extra 1/4 cup of dressing can improve moisture and flavor significantly. If using rotisserie chicken, shred it into bite-sized pieces and mix it into the salad right before serving for a fresh taste.
- If the avocado turns brown before serving, add lime juice to the avocado pieces before mixing into the salad. In case the pasta becomes mushy, keep an eye on the recommended cooking time on the package and cool promptly by rinsing with cold water.
- Reheating Instructions: Refrigerated pasta salad can be served cold or at room temperature after being in the refrigerator.
- Serving Suggestions: Serve with crusty bread for a complete meal. Pair with a light vinaigrette salad on the side. Enjoy with a glass of iced tea or lemonade.
- Recipe Variations: Add cherry tomatoes for extra sweetness. Replace bacon with diced ham for a different flavor. Incorporate chopped herbs like dill or parsley for freshness.
- Ingredient Notes: Choose firm and ripe avocados for the best flavor. Options like Greek yogurt can substitute for mayonnaise if you desire a lighter dressing. Fresh vegetables should be bright and firm for the best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 548
- Sugar: 5g
- Sodium: 1355mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 76mg