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Chicken Pasta Salad

chef.tim.lee's picture
Ingredients
  Rigatoni 8 Ounce
  Chicken 2 Cup (32 tbs), cubed (Cooked)
  Cheddar cheese/Swiss cheese 3 Ounce, shredded (3/4 Cup)
  Celery 1⁄2 Cup (8 tbs), chopped
  Green peas 3⁄4 Cup (12 tbs)
  Mayonnaise 1 Cup (16 tbs)
Directions

MAKING
1. Cook pasta according to package directions; drain and rinse thoroughly to cool.
2. Don't rely on the package for correct cooking time. Start timing when the water returns to a boil. Most pastas cook in 8 to 12 minutes.
3. In a mixing bowl, combine the rigatoni with chicken, cheese, celery, mayonnaise and peas.
4. Add mayonnaise and toss to coat it well.
5. Cover and chill until ready to serve.
6. When ready to serve, you may need to add a little additional mayonnaise.

SERVING
7. Arrange the salad into individual serving plates and divide the pasta equally among each serving.
8. This makes an excellent appetizer.

TIP
To cook macaroni properly, use plenty of water. A too-small pot and too little water encourage the macaroni to clump and stick together, thus cooking unevenly. Using plenty of water helps to prevent macaroni from sticking together by quickly washing away the exuded starch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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