Chicken Pasta Salad with Creamy Dressing
A delicious and satisfying dish that combines tender pasta with juicy chicken and crisp vegetables, complemented by a creamy dressing.
Ingredients
Pasta and Chicken Ingredients
- 500 g macaroni / elbow pasta (or other pasta of choice)
- 3 cups cooked chicken, shredded or finely chopped (Note 1)
- 150 g bacon, chopped
- 2 stalks celery, finely sliced
- 1 medium red capsicum / bell pepper, finely diced
- 2 green onions finely sliced
- 2 medium carrots, shredded using standard box grater
- 2 cups shredded cheese (cheddar, tasty, Colby)
- 2 small/medium avocados, cut into bite-size pieces (optional)
Dressing Ingredients
- 1 cup mayonnaise (whole egg best, like Hellmann's or Best Foods)
- 1 cup sour cream (full fat or low fat okay)
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1.5 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
Instructions
Cooking Pasta
- Bring a large pot of water to a boil. Add salt, then cook the pasta according to package directions. Drain well and let it cool.
Making Dressing
- Mix the dressing ingredients in a bowl. Set aside for at least 10 minutes.
Cooking Bacon
- Place the bacon in a cold non-stick skillet. Turn the stove to medium-high heat and cook the bacon until golden. Drain on paper towels.
Combining Salad
- In a large bowl, combine the cooked pasta with all the pasta salad ingredients, reserving some bacon for garnish. Pour the dressing over the salad and toss well.
Chilling
- Set aside for 20 minutes. Transfer to a serving bowl and sprinkle with the remaining bacon. Serve!
Notes
Serve Chicken Pasta Salad chilled or at room temperature. It works well as a main dish or a side. You can also add more toppings like extra cheese or herbs for added flavor. Make sure to let the pasta cool before mixing to prevent the salad from becoming mushy. You can add more vegetables like peas or corn for extra crunch. For a lighter option, swap some mayonnaise with plain Greek yogurt.