Early Summer Chicken Pasta Salad
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Ingredients
3 cups bow tie pasta
2 cups cooked chicken, cubed
2 green onions, chopped
1 stalk celery, diced
2 cups cheddar cheese, finely diced
2 cups seedless grapes, halved and added in just before serving
black pepper (to taste)
Dressing
1/2 cup + 2 tablespoons mayonnaise
1/2 cup + 2 tablespoons Roberts Dairy Sour Cream
2 tablespoons cider vinegar
2 - 4 teaspoons sugar
1 teaspoon dried dill weed (or to taste)
1 teaspoon seasoning salt
1 teaspoon garlic powder (optional)
Preparation
Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water. In a large bowl, toss cooked chicken, green onions, celery and diced cheddar cheese.
In a separate bowl, mix together all dressing ingredients, then pour over the pasta mixture; mix to combine. Season with black pepper to taste. Cover and chill for between 8 - 24 hours. When ready to serve, mix in the grapes.
Notes:
Don’t omit the grapes; they make this salad! Remember, add the grapes in just before serving so they will retain their crunch. Plan ahead! This salad needs to chill for a minimum of 8 hours and not more than 24 hours.
