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Chicken Pasta Picnic Bowl

Love.Food's picture
Ingredients
  Elbow macaroni 8 Ounce
  Frozen peas and carrots 10 Ounce
  Diced cooked chicken 2 Cup (32 tbs)
  Diced cheddar cheese 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Leaf marjoram 1⁄2 Teaspoon, crumbled
  Dry mustard 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
  Chopped green onion 2 Tablespoon
Directions

Cook macaroni following label directions; drain; rinse in cold water and drain again.
Cook peas and carrots, following package directions, until barely tender.
Drain; cool, then add to macaroni in large bowl.
Add chicken, cheese and celery.
Combine remaining ingredients in jar with tight fitting lid; shake vigorously until blended.
Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight.
Serve with crisp lettuce and garnish with tomatoes, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Interest: 
Quick
Servings: 
8

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