Recipe Name: Roasted Chicken and Pea Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
8 ounces bow tie pasta
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
½ teaspoon garlic or onion salt
¼ teaspoon black pepper
1½ cups roasted chicken, cut into bite-sized pieces
1 cup fresh English peas or frozen that are thawed
1 cup quartered cherry or grape tomatoes
⅓ cup drained sweet pickle relish or chopped sweet pickles
1 cup shredded Monterey Jack, mozzarella or Swiss cheese
2 tablespoons chopped fresh parsley
Instructions
Cook the pasta in a large pot of boiling water according to the package directions. Meanwhile, stir together the mayonnaise, sour cream, mustard, salt and pepper in a small bowl. Set aside. Place the chicken, peas, tomatoes and relish or pickles in a large serving bowl and toss to combine. Drain the pasta and rinse with cold water for 1 minute. Drain again and add to the serving bowl, tossing to combine. Gently stir in the mayonnaise mixture, blending well. Cover and refrigerate at least 1 hour. When ready to serve, toss with the cheese and parsley.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/