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Chicken Pasta Salad Recipe

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This recipe for Chicken Pasta Salad, by , is from The Pickens Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Pickens

Category:
Category:

Ingredients:  
Ingredients:  
Main Dish:
1/2 lb extra thin spaghetti
1 1/2 cups Vinaigrette dressing, divided (see below)
16 fresh mushrooms, sliced
1/2 lb snow peas, blanched
1 lb cherry tomatoes, sliced in half
1 can sliced water chestnuts
1 can artichoke hearts, quartered
1/2 cup green pepper, chopped
1/2 cup green onion, chopped
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, chopped
3 cups chicken, cooked and cut into bite size pieces

Vinaigrette Dressing:
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
3/4 cup extra virgin olive oil
2 TBSP shallots, minced
1 TBSP parsley, minced

Directions:
Directions:
Main Dish:
Cook pasta in boiling water until tender. Drain and place in a mixing bowl. Toss pasta with 1/2 cup Vinaigrette dressing and chill for at least four hours.
In a separate bowl, place all ingredients, except the chicken, add remaining dressing and marinate. When ready to serve, combine pasta, vegetables, chicken and toss. (You can substitute shrimp for Chicken, if preferred.)

Vinaigrette Dressing:
In a bowl combine vinegar, mustard, garlic, salt and pepper. Add the olive oil and beat until well combined. Stir in the shallots and parsley. Makes 1 1/4 cups.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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