Chicken Pasta Salad with Creamy Dressing
A delightful Chicken Pasta Salad with a creamy dressing, perfect for picnics, barbecues, or quick lunches. Packed with chicken, bacon, and colorful veggies, this dish is a feast for the senses.
Ingredients
For the salad
- 500 g macaroni / elbow pasta (or other pasta of choice)
- 3 cups cooked chicken, shredded or finely chopped
- 150 g bacon, chopped
- 2 celery stalks, finely sliced
- 1 red capsicum / bell pepper, finely diced
- 2 green onions, finely sliced
- 2 medium carrots, shredded using a standard box grater
- 2 cups shredded cheese (cheddar, tasty, Colby)
- 2 small/medium avocados, cut into bite-sized pieces (optional)
For the dressing
- 1 cup mayonnaise (whole egg best)
- 1 cup sour cream (full fat, low fat okay too)
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1.5 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
For cooking pasta
- 1 tbsp salt (to cook pasta)
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil. Add salt, then cook the pasta according to the package directions. Drain and let it cool.
Making the Dressing
- In a bowl, mix the dressing ingredients together. Set aside for at least 10 minutes.
Cooking the Bacon
- Place the chopped bacon in a cold non-stick skillet. Turn the stove to medium-high heat and cook until golden. Drain on paper towels.
Assembling the Salad
- In a large bowl, combine the cooked pasta with all the salad ingredients, reserving some bacon for garnish.
- Pour the dressing over and toss well.
Finishing Touches
- Let the salad sit for 20 minutes. Transfer it to a serving bowl and sprinkle with the remaining bacon. Serve and enjoy!
Notes
This salad keeps for 3 to 4 days in the fridge. For best taste, bring it to room temperature before serving. Cook your pasta just until al dente so it holds up better in the salad. Feel free to mix in your favorite vegetables for extra flavor. For a healthier version, you can substitute Greek yogurt for sour cream.