Pesto Chicken Pasta Salad
From the kitchen of Kristel Fazio
INGREDIENTS
INGREDIENTS
5 cups dried penne pasta
½ cup mayonnaise
3 tablespoons pesto sauce
¼ cup sour cream
3 cups Rotisserie Chicken (cut into thin strips)
3 celery stalks (cut diagonally in thin slices)
2 cups red grapes (cut in half)
3 large carrots (cut into narrow julienne strips)
Salt and pepper
FRENCH DRESSING
4 tsp red wine vinegar
4 T extra virgin olive oil
Salt and pepper
5 cups dried penne pasta
½ cup mayonnaise
3 tablespoons pesto sauce
¼ cup sour cream
3 cups Rotisserie Chicken (cut into thin strips)
3 celery stalks (cut diagonally in thin slices)
2 cups red grapes (cut in half)
3 large carrots (cut into narrow julienne strips)
Salt and pepper
FRENCH DRESSING
4 tsp red wine vinegar
4 T extra virgin olive oil
Salt and pepper
DIRECTIONS
- To make French dressing, whisk all ingredients together in a small bowl until smooth.
- Boil pasta as instructed. Drain the pasta thoroughly, rinse in cold water, and drain again. Transfer to a bowl and mix in the French dressing while still hot, then set aside until cooled.
- Mix the mayonnaise, pesto sauce and sour cream in a bowl and season to taste with salt and pepper.
- Add the chicken, celery, grapes, carrots and mayonnaise mixture into the bowl with the cooled pasta. Toss thoroughly to coat the pasta. Taste and adjust the seasoning if necessary.
- Refrigerate until ready to eat. Enjoy!