Skip to main content

Mama's Chicken Pasta Salad

Mama's Chicken Pasta Salad... seriously the best chicken pasta salad EVER!

mmmmmm *drool* I just ate 2 plates of this


Sweet and crunchy red bell pepper

moist chicken

yummy black olives

who doesn't like pasta?

mayo and sour cream to make it thick and delicious

shredded sharp cheddar for a good bite

peas for a sweet pop of flavor

seasoned to perfection! 

mix it mix it mix it all up

This is perfect for when the weather is hot and you need something nice to cool you down. This is also the perfect type of thing to bring to a pot-luck. Everyone loves this dish.

Ingredients:
  • 1 red bell pepper chopped up
  • 3 medium sized chicken breasts cubed 
  • 1/2 can of jumbo black olives sliced up
  • 1/2 pound (half regular sized box) bow-tie pasta
  • 8 oz. sour cream 
  • 3/4 cup mayonnaise
  • 1 cup shredded sharp cheddar
  • 1/2 cup to 1 cup frozen peas (depends on how much you like peas.. I usually end up somewhere in the middle. I honestly just dump half the bag in)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions:
  1. Boil your chicken breasts until cooked all the way through and then set aside to cool, about 20-30 minutes.
  2. While your chicken breasts are cooling, cook your bow-tie pasta in some salted boiling water. Once your pasta is done cooking, strain and rinse with cold water to stop cooking and to cool the pasta down. 
  3. By now you should be able to chop up your chicken breasts into cubes. You could also lightly shred your chicken if that is easier. It tastes the same either way!
  4. Now you can mix your chopped bell pepper, cubed chicken breasts, sliced black olives, bow-tie pasta, sour cream, mayo, shredded cheese, peas, and your seasonings. Mix it all together until everything is very well incorporated. 
  5. Usually the frozen peas cool everything down enough that it is cold and ready to eat as soon as you are done mixing. But you can also cover it and stick it in the fridge for an hour or two or even overnight if you wish. The colder the better, in my personal opinion. 
This is a personal favorite of mine, and the rest of my family loves it, I hope you enjoy it too! :D

Comments

Post a Comment

Popular posts from this blog

Super Delicious Peanut Butter Cookies!

Ok now first off I have to say that this is not MY recipe. It is one I found on pinterest. It is by far my favorite peanut butter cookie recipe I have tried. The cookie dough doesn’t stay firm enough to press in the fork marks.. BUT they spread out and get huge and they are still nice and chewy without being gooey. I found the original recipe here  http://www.momtastic.com/cooking-recipes/dessert/164457-classic-peanut-butter-cookies Now.. on this website it looks like she was able to get the fork marks.. so I am not sure what I am doing that is so different.. maybe it is that I just dump all the ingredients in a bowl at the same time and don’t do dry and wet separate at first.. but oh well… this is how I do it :) Ingredients: 2 cups flour 1/2 tsp baking soda or maybe a tini bit more… which might be why mine spread out more 1/4 tsp salt 1 1/4 cup firmly packed brown sugar 1 1/4 cup white sugar 1 cup softened butter (I do the “no no" and slightly soften in t...

Corned Beef and Cabbage

Well, its St. Patricks day... so I decided to try my hand at making corned beef and cabbage. I have never made it before but I was very very pleasently surprised with how it turned out. Corned beef is one of my husbands absolute favorite foods, and he says the way I cooked it was the best he has ever had. I also liked it, especially for my first time ever eating it. Here is how its done! Ingredients: Package of corned beef (you can get it at Walmart, Harmons, Smiths, most grocery stores) Salt Water 1 head of cabbage Instructions: (Now to make your own corned beef from scratch it literally takes 7-10 days to cure.. so that is why I (and most people) buy it packaged.) Take your corned beef and trim off a little bit of the fat on top. Me and my husband both have texture issues.. and it didn't seem to affect how moist the meat was. And honestly you can skip this step if it seems like too much of a pain, all the fat dissolved off anyways. Take a rack (I used a co...

Meaty Deep Dish Pizza

Tonight I was thinking PIZZA! Its the weekend, me and my husband had some episodes of Master Chef to catch up on.. so whats better than pizza?! As you can see in this picture.. there was some dough hanging over the edges.. I cut it off. This is what it looked like cut off so I decided to fold it down so the pie would look prettier. Ready for the oven! All popped out of the pan and ready for devouring.  Sooooooooooo good! I was worried that it was going to be soggy once I cut into it but that liquid was the only bit that was in there.. it was not soggy at all I promise.. it was amazing. I had some spring form pans that I hadn't used yet, and thought it would be a great recipe to test them out with. So... lets get to the good stuff shall we? ☺ Ingredients for Dough: 1 (.25 oz package) of active dry yeast 1 tsp white sugar 1 cup warm water  2 cups all purpose flour 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1-2 tsp Ital...