Roasted Chicken and Pea Pasta Salad
Author: 
 
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
  1. 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.
  2. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/