Name: Chicken Pasta Salad with Creamy Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Western
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

Instructions

6 steps

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

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

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.

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.

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

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

Progress

0 / 6 steps