Description
A delicious and hearty Chicken Pasta Salad with a creamy, tangy dressing, perfect for gatherings or meal prep. This recipe combines tender cooked chicken, crispy bacon, fresh vegetables, and a flavorful dressing mixed with mayonnaise and sour cream to create a satisfying dish that can be served chilled or at room temperature.
Ingredients
Scale
Pasta & Proteins
- 500g / 1 lb macaroni / elbow pasta (or other pasta of choice)
- 3 cups cooked chicken, shredded or finely chopped
- 150g / 5 oz bacon, chopped
Vegetables
- 2 celery stalks, finely sliced
- 1 red capsicum / bell pepper, finely diced
- 2 green onions, finely sliced
- 2 medium carrots, shredded
- 2 small/medium avocados, cut into bite size pieces (optional)
Cheese & Dairy
- 2 cups shredded cheese (cheddar, tasty, Colby)
- 1 cup mayonnaise (whole egg best)
- 1 cup sour cream (full fat or low fat)
Seasonings & Others
- 1 tbsp salt (to cook pasta)
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 1/2 tsp garlic powder
- 2 tsp salt (for dressing)
- 1 tsp pepper
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the pasta according to the package directions until al dente. Drain well and set aside to cool completely.
- Prepare dressing: In a bowl, combine mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper. Mix thoroughly and let the dressing rest for at least 10 minutes to allow the flavors to meld.
- Cook bacon: Place the chopped bacon in a cold non-stick skillet. Turn the stove to medium-high heat and cook the bacon until golden and crispy. Remove from the skillet and drain on paper towels to remove excess fat.
- Combine salad ingredients: In a large bowl, place the cooled cooked pasta along with shredded chicken, celery, red capsicum, green onions, shredded carrots, shredded cheese, and avocados if using. Reserve some cooked bacon for garnish.
- Add dressing and toss: Pour the prepared dressing over the pasta mixture and toss well to evenly coat all ingredients.
- Chill and serve: Set the salad aside for at least 20 minutes to allow flavors to develop. Transfer to a serving bowl and sprinkle with reserved crispy bacon. Serve chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For best flavor, bring to room temperature before serving.
Notes
- Optionally add avocado for creaminess and a fresh texture.
- Use whole egg mayonnaise for richer flavor.
- Cooking bacon from a cold skillet ensures even crispiness.
- This salad keeps well and is ideal for meal prep or parties.
- Bringing the salad to room temperature before serving enhances the flavors.
