Cold pasta salad?

Question

Can some one give me a recipe for cold pasta salad using diced chicken, red pepers, onion, mayo, and of course the pasta...maybe some cheese too?

Answer 1

you are already there - you just rattled off your ingredients.
ok here we go:
use cold wht meat chicken - cooked (boiled with garlic)- refridgerate overnite.
make your past - chill that too.
in a bowl combine:
1/2 red pepper - diced
1 tsp garlic in oil
1 TBSP mayo
1 stalk celery finely chopped
1/4 onion diced
1 tsp rep pepper relish

add the diced chicken without the skin

mix it up

put 1 cup of rotini pasta (the spiraly one) in the mix and shake the bowl around - you dont want to break the pasta

serve over a bedo flettuce or plain

Answer 2

My mother and father make the best chicken salad. It's a joint effort; dad assembles all of the ingredients, mom makes the dressing. There are a few things that distinguish this chicken salad recipe from a standard version. First, we use plum preserves in the dressing. You can use any berry preserve, but as we have gallons of homemade plum preserves in the freezer waiting to be used, we use the plum. Second, the recipe includes green olives. Like capers, chopped green olives give the salad an interesting bite. Finally, we use chicken that has been roasted or broiled with the skin on, and we use the skin. This makes a huge difference in flavor.

Do you have a favorite chicken salad recipe? Please let us know about it in the comments.

3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped

5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste

1 Prepare all of the salad ingredients and combine them in a large bowl.

2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.

3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.

Serves four.

Answer 3

COLD PASTA SALAD
8 oz. pasta of choice (I used gnocci...it's like a curly edged shell)
2 cups broccoli florets
1/2-1 whole tomato diced
1/2 package Seasoning Blend (frozen food section) OR
1/4 cup onion (diced)
1/4 cup green and red bell peppers (diced)
1/4 cup celery (diced)
black pepper to taste
1/2 -1 cup mayo
1/4 cup fresh parmesan cheese
1/4 cup Kraft Pizza Cheese

Boil pasta al dente (still firm, but not hard). Drain and run under cold water until pasta is no longer warm. Set aside. While pasta is boiling, steam broccoli to desired doneness. Chop tomato and other veggies if necessary. Toss altogether and chill well. Serve cold.

Answer 4

for really great pasta salad, do not over cook the pasta, as it will absorb some of the dressing. My favourite is
Spiral Pasta
shredded romaine Lettuce
Bottle Cesar Dressing\Parmesan cheese
Boil Pasta in salted water until still a bit firm. 1-2 minutes less than directions on box
Shred a head of Romaine Lettuce fine
Cesar Dressing you favourite brand
Parmesan Cheese
Chill cooked pasta, combine with shredded Lettuce toss with enough dressing to cover but not drown, place on a large flat casserole dish and top with fresh/package Parmesan cheese
You how have a Cesar salad with a kick, you can add croutons, and bacon bits if you like

Answer 5

I wouldn't use mayo. I would use ranch dressing or an italian vinaigrette.

If you use a vinaigrette, make it the night before and add parmesan the day you want to serve it.

Answer 6

you have it...if i may suggest you use italian dressing and not mayo and cut the cheese into cubes, also use green onion and not regulat onion...maybe even add olives to it