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chicken salad chick pasta salad recipe

Chicken Salad Chick Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Boil the 8 oz rotini in well-salted water for 8 to 9 minutes until just al dente, then drain and rinse under cold water for 30 seconds.
  2. Whisk together the 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until smooth.
  3. Stir the 1 cup celery, 1/2 cup red bell pepper, and 1/4 cup red onion into the dressing until evenly coated.
  4. Fold in the cooled rotini and mix gently for about 1 minute until fully coated.
  5. Transfer to a serving bowl, scatter the 2 tbsp chopped parsley over the top, and serve.

Notes

This salad is worth making at least 30 minutes ahead, and overnight is even better. If it looks a little thick after chilling, stir in a tablespoon of mayo and a small splash of vinegar before serving. Leftovers keep well for 4 days in an airtight container in the fridge.