Chicken Pasta Salad

Featured in the Honolulu Star-Bulletin on May 28, 2008.



4 cups cooked bow tie or any type of short pasta, cooked (this is about 8 ounces uncooked)
2 cups diced cooked chicken
3/4 cup sliced celery
3/4 cup sliced carrots
1/2 cup frozen green peas, thawed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley, optional
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 tablespoons mayonnaise
Salt and pepper to taste


In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
310 calories, 11 g fat, 2 g saturated fat, 40 mg cholesterol, 115 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g sugar, 20 g protein


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