Hey it has been a bit!
Summer is full on here in Houston. It is hot and wet (it will not stop raining) and humid and the mosquitos are out. It's lovely in Houston in the summer. Buttttttt, with that heat comes BBQs and pool parties and getting together outside, which is the best ever. I thought that you might want to meet the most savory pasta chicken salad ever to bring as a side to your next BBQ!
You'll probably want to make this salad a day ahead of time so that it has plenty of time to cool in the fridge, but you could also make it the morning of wherever you're going if you're pressed for time.
This salad is super easy to make. Start by boiling your water and cooking the pasta to package instructions and cooking and dicing the chicken. Cooking chicken always takes longer than I think it will, so plan on that.
While the chicken and pasta is cooking go ahead and prep all your veggies by going to town chopping.
Once the chicken and salad are done mix the dressing by combining the Italian dressing, mayo, lemon juice, mustard and the onion. Let that all stand together until it's room temperature.
Then, in a large bowl, go ahead and add the veggies you hopped as well as the alt and pepper and olives!
I absolutely loved this pasta salad and I hope you do too!
MARION’S CHICKEN SALAD
SERVES: 6 | PREP TIME: 25 MINUTES | COOK TIME: 50 MINUTES
INGREDIENTS
2 cups chicken, cooked and diced
6 oz. corkscrew macaroni
½ cup Italian dressing
½ cup mayonnaise
3 Tbsp. lemon juice
1 Tbsp. prepared mustard
1 medium onion, chopped
¾ cup ripe olives, sliced
1 cup cucumber, copped
1 cup celery, chopped
1 tsp. black pepper
Salt and pepper
INSTRUCTIONS
Cook the macaroni according to package instructions.
Dice and cook the chicken.
Mix the chicken, macaroni, Italian dressing, mayo, lemon juice, mustard, and onion. Let stand until cool.
Add the vegetables, olives and seasoning.