Mom’s Chicken Pasta Salad Recipe

My family enjoys cold pasta salads, so I try to make one every month. I will switch up using shredded chicken and tuna to keep things interesting. One thing I like about making these pasta salads is that you can use up whatever you have on hand.

You can use pasta noodles, elbows or bow-ties. You can toss in a variety of different veggies: finely chopped carrots, celery, broccoli florets, onions, peas, chickpeas, diced cucumbers, chopped tomatoes, etc. Whatever you have on hand. This is a nice way to clean-out that refrigerator in between weekly or bi-weekly grocery runs.

Note: You can use 2 cans of cooked chicken (drained and shredded) or 1 cup of leftover chicken (breast, legs, or wings) that you’ve shredded with a fork and knife. Make sure you don’t toss in the skin.

Mom’s Chicken Pasta Salad Recipe

2 cups cooked, drained, cooled elbows pasta
2 cans chicken, drained, rinsed and shredded (or see above)
1/3 small onion, finely chopped
3-4 hard-boiled eggs, chopped
1/2 cup canned peas, liquid drained
1/2 to 1 cup reduced-fat mayonnaise
1/2 teaspoon dried parsley
salt and ground black pepper to taste
1/2 tsp. dill pickle juice
1/2 tsp. yellow mustard
granulated sugar to taste

Cook and drain pasta. Set aside.

In a large bowl mix together all of your other ingredients. You may have to adjust the reduced-fat mayonnaise if you toss-in additional veggies or if the pasta soaks it up. Once the dressing has been prepared pour it over-the-top of your pasta. Stir to combine. Place lid on bowl and refrigerate for 2-3 hours to allow flavors to infuse.

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