Chicken Pasta Salad

Chicken Pasta Salad

from recipetineats.com
20 min
20 minutes mins

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Ingredients

  • 500g / 1 lb macaroni / elbow pasta (or other pasta of choice)
  • 1 tbsp salt (to cook pasta)
  • 3 cups cooked chicken, shredded or finely chopped (Note 1)
  • 150g / 5 oz bacon, chopped
  • 2 celery stalks, finely sliced
  • 1 red capsicum / bell pepper, finely diced
  • 2 green onions, finely sliced
  • 2 carrots (medium), shredded using standard box grater
  • 2 cups shredded cheese (cheddar, tasty, Colby)
  • 2 avocados (small/medium), cut into bite size pieces (optional)
  • 1 cup mayonnaise, whole egg best (Hellmann’s, Best Foods, S&W or other whole egg mayonnaise)
  • 1 cup sour cream, full fat (low fat ok too)
  • 3 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • 4 tsp sugar
  • 1 1/2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp pepper

Directions

  1. 1

  2. 2

    Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.

  3. 3

    Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.

  4. 4

    Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.

  5. 5

    Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.

  6. 6

    Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!

  7. 7

    Storage: Keeps for 3 – 4 days in the fridge. Best to bring to room temp before serving!