I know the title might sound bold, but trust me when I say this Chicken Pasta Salad truly deserves the hype. With a combination of juicy grapes, fresh dill weed, blanched asparagus, and shredded parmesan, this salad elevates pasta salad to an entirely new level of deliciousness.
INGREDIENTS
- 2 1/2 cups uncooked penne pasta
- 1 small rotisserie chicken, shredded
- 1/2 bundle of asparagus
- 2 cups purple seedless grapes, halved
- 6 oz shredded parmesan cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tsp dill weed seasoning
- 1 tsp lemon pepper seasoning
- 1 tsp garlic salt
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
INSTRUCTIONS
- Cook the penne pasta until al dente, then drain and pat dry with a paper towel.
- In a large bowl, mix the mayonnaise, sour cream, and all seasonings into the pasta.
- Add the shredded chicken and 2/3 of the parmesan cheese, and stir to combine.
- Trim about an inch from the bottom of the asparagus, discard the ends, and cut the rest into bite-sized pieces. Blanch the asparagus by boiling for exactly two minutes. Drain and immediately transfer the asparagus to an ice water bath for two minutes. Drain again and pat dry.
- Add the blanched asparagus and halved grapes to the pasta mixture, stirring to combine.
- Taste and adjust with additional salt and pepper as desired.
- Chill the salad for at least 2-3 hours. Before serving, sprinkle the remaining parmesan cheese on top.
NOTES
- To prevent the pasta from sticking together, add a teaspoon of olive oil to the water when boiling.
- To cool the pasta quickly, run cold water over it and toss with ice cubes in the colander. This helps speed up the chilling process.
Nutrition (per serving):
- Calories: 597 kcal
- Carbohydrates: 35g
- Protein: 34g
- Fat: 36g
- Saturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 106mg
- Sodium: 1375mg
- Potassium: 203mg
- Fiber: 2g
- Sugar: 8g
- Vitamin A: 305 IU
- Vitamin C: 1mg
- Calcium: 284mg
- Iron: 1mg
