Friday, September 25, 2009

Old Fashioned Chicken Pasta Salad

Fall is creeping in around the country, but not here in Arizona. It is still hot, so I am going with a great chicken pasta salad that is packed with crunchy veggies. Get some water boiling and lets get started.


* 2/3 cup uncooked elbow macaroni
* 1/3 cup frozen corn
* 1 cup cubed cooked chicken
* 1/4 cup sliced celery
* 1 hard-cooked egg, chopped
* 2 tablespoons chopped green pepper
* 1 tablespoon chopped onion
* 1/2 cup mayonnaise
* 2 teaspoons white vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.

You will need some frozen corn, onions, macaroni, green pepper, cooked chicken, celery, white wine vinegar, mayo, salt and my secret ingredient, Cumin. The recipe calls for hard boiled egg, but I didn't have any eggs so none went in!

I got these great organic onions at the local farmer's market. They are the perfect size for cooking small portions.

Chop up the green pepper and the celery.

Get your pasta into the water.

Chop up the cooked chicken, I used a rotisserie chicken from the grocery store. You cannot beat the convenience of these things, I always pick one up when they have a sale.

Chop the onion.

Measure out the mayo and vinegar.

Add in some of the secret ingredient. Cumin is my favorite, I add it to tuna salad also.

Mix it all up to make the dressing.

Drain your noodles and get them in a big bowl. I am using one of my most recent Pyrex finds.

Add in the chicken and the chopped veggies.

Stir in the dressing and pop in the fridge for a couple of hours. This is a great salad to make ahead to take for a pot luck or picnic.

When its chilled out for a while, plate it up. I made this again in a larger portion to take for a weekend away in the mountains, it was great!


  1. hey guys! I am not a fan of bell pepper, what would be some other great veggies to use?

  2. I've used diced up pea pods in chicken salad - also green peas, red pepper, or asparagus. mmmmm - makin me hungry.

  3. baby corn, finely minced celery, green onion, lightly blanched broccoli would all also be good in this

  4. I love pasta salads and this one looks really good. I'll have to try it VERY soon!

  5. I just baked a whole chicken the other night to get it out of the freezer - now I know what to do with the extra meat! Cumin hua?

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  7. I better, perhaps, shall keep silent