Chicken Salad Chick Pasta Salad Recipe
Chicken Salad Chick's Pasta Salad recipe combines cooked pasta with diced chicken, peas, carrots, and a creamy dressing made from mayonnaise, mustard, and seasonings. It's a flavorful and satisfying dish that's perfect for lunches, potlucks, or any occasion. Enjoy a delightful blend of flavors and textures in every bite.
Equipment
- Large pot,
- Colander
- Serving bowl
- Mixing spoon
- Measuring Cups and Spoons
Ingredients
- 12 oz tri-color rotini pasta
- 1 cup Italian dressing your favorite brand works!
- ½ cup sliced black olives calamata or kalamata work great
- 6 oz jar marinated artichoke hearts drained and chopped
- ½ cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions for al dente (cooked through but still slightly firm to the bite).
Drain and Toss
- Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Transfer the pasta to a large serving bowl.
Assemble the Salad
- Add the sliced olives, chopped artichoke hearts, crumbled feta cheese, grated Parmesan cheese, salt, and pepper to the pasta in the bowl. Toss everything together gently to combine.
Dress it Up
- Pour in the Italian dressing and stir until the pasta is evenly coated. It might seem like a lot of dressing at first, but the pasta will absorb some of it as it sits. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Notes
The flavors of this pasta salad develop even more as it sits in the refrigerator. So, if you have time, make it ahead and let it chill for a few hours before serving.