Serve this well-balanced chicken pasta salad as a main dish or side dish during the summer. It has a nice mixture of small pasta shells, crunchy veggies, and hearty chopped chicken. The homemade creamy vinaigrette adds a sweet and zesty flavor to the pasta salad. Sprinkle with crumbled bacon when serving for a nice touch of smoky flavor. Bacon adds even more flavor to this recipe I came up with to use up the veggies we had on hand. Serving it crumbled in a bowl alongside the salad gives people a chance to top their individual salad to taste.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pasta Salads Yield: 6 Servings
Ingredients :
- 1 cup(s) celery
- chopped
- 1 cup(s) broccoli
- chopped
- 1 cup(s) red onion
- chopped
- 1/2 cup(s) Italian parsley
- chopped
- 1/2 cup(s) zucchini
- chopped
- 2 cup(s) chicken breasts
- boneless and skinless
- chopped
- 2 cup(s) pasta shells
- cooked
- 1 cup(s) mayonnaise
- 1/4 cup(s) apple cider vinegar
- 3 tablespoon(s) granulated sugar
- 1/4 teaspoon(s) white pepper
- 1/4 teaspoon(s) garlic salt
- 1 cup(s) bacon
- cooked and crumbled
Intructions :
- Cook the shell pasta and cool.
- Mix together the mayo
- vinegar
- garlic salt
- white pepper
- red onions
- and sugar. Set aside.
- Chop the celery
- broccoli
- zucchini
- and chicken.
- Add to bowl with the shell pasta.
- Add the dressing. Mix well. Put the crumbled bacon in a small bowl and serve alongside the salad.
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Keyword : chicken-pasta salad-American-Pasta Salads