Chunky Chicken Pasta Salad

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Prep Time 20 minutes Cook Time 10 minutes

Perfect for picnics and buffets, this hearty chicken pasta salad is a wonderful medley of creamy textures and flavors. Turn it into a family classic by adding your kids' favorite veggies, such as steamed broccoli, asparagus or carrots.

What you'll need

  • 2 cups uncooked rotini or other medium-sized pasta
  • 2 cups cooked chicken (leftover grilled, roast or rotisserie is fine), cut into 1/2-inch cubes
  • 1/2 cup cheddar, Swiss, or Monterey Jack cheese, cut into cubes
  • 2 green onions, chopped
  • 1 small green or red pepper, chopped
  • 1 clove garlic, minced
  • 1/4 cup finely chopped parsley
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 teaspoon cider or white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Notes:

Serves 4 to 6

How to make it

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but not mushy. Drain, then rinse well under cold running water and drain again very thoroughly. Transfer to a large bowl.

  2. Add the chicken, cheese, green onions, green or red pepper and chopped parsley. Toss to mix.

  3. In a small separate bowl, whisk together the mayonnaise, yogurt, vinegar, garlic, salt and pepper. Pour over the salad and toss well to coat everything with dressing. If you're making this salad to serve later, add the dressing at the last possible moment before serving. (Pasta has a tendency to absorb dressing as it sits.) Leftovers can be revived with a bit of additional dressing at serving time.

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