“This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy.” - by DIANEWHITFIELD
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
- In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Nutrition
Amount Per Serving (8 total)
- Calories
- 523 cal
- 26%
- Fat
- 42.9 g
- 66%
- Carbs
- 12.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
LINSEY-WOOLSEY
"This was absolutely delicious! I substituted broccoli for the green peppers to humor my children and I think it made it even better!..." See more"
Becky
"i had a lot of left over havarti cheese after company left so i looked for a recipe w/ havarti. this was great! Really, the 'Best Ever Pasta Salad'. I didn't have bow tie pasta on hand so used small..." See more shells. I'm a vegetarian and it is very good w/o the chicken. I plan to make it again for the holidays because it is also a very good looking salad - I think I will double the amount of pimento to add more red color."
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