Chicken Pasta Salad
This Chicken Pasta Salad filled with tender pasta, bacon, avocado, juicy tomatoes, cheese, onion, and bell pepper. The perfect cold pasta salad recipe for summer potlucks on a hot summer day!
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CHICKEN PASTA SALAD RECIPE
This fresh pasta salad is a crowd pleaser with veggies and chicken all in a creamy sauce!
INGREDIENTS
- PASTA – You can use any cooked pasta but any short pasta works well. Rotini pasta, penne, or bowtie pasta are great.
- TOMATOES – I like to use cherry tomatoes or grape tomatoes.
- GREEN BELL PEPPER – Of course red bell pepper or any color can be used.
- CHICKEN – You can use leftover rotisserie chicken, leftover chicken, grilled chicken or cook some seasoned chicken breasts in a pan.
- CHEESE – I use cheddar cheese but a sharp cheese like Swiss, Provolone, or a sharp cheddar would be great.
- CRISPY BACON
- CELERY
- RED ONION – You could use green onions for a milder onion taste.
- AVOCADO
- DRESSING – The simple dressing is made from Italian dressing and mayonnaise.
MAKE AHEAD TIPS
If making this ahead of time store in the refrigerator in an airtight container. Add the avocado and the bacon right before serving!
Instructions
-
In a large pot of salted water, cook pasta according to package directions. Drain and cool.
-
Add all of the ingredients to a large bowl. Mix the dressing in a small bowl and add to bowl. Toss to coat. Note: IF making ahead of time, don’t add the avocado or bacon until right before serving.
OTHER SALAD RECIPES:
- Greek Pasta Salad
- Crunchy Pea Salad
- Keto Broccoli Salad
- Shaved Brussels Sprouts Salad
- Chicken Salad Recipe
- Poppy Seed Fruit Salad
- Frito Corn Salad
- BLT Pasta Salad
- Macaroni Salad
- Pizza Pasta Salad
- Taco Pasta Salad
- Broccoli Salad
- Mozzarella Pesto Pasta Salad
- Corn, Avocado, and Tomato Salad
Chicken Pasta Salad
This Chicken Pasta Salad filled with pasta, bacon, avocado, tomatoes, cheese, onion, and bell pepper.
Ingredients
- 8 ounces short pasta
- 2 cups cooked and diced chicken, (rotisserie works here)
- 12 ounces bacon, cooked and crumbled
- 1 cup chopped celery
- 1 cup cubed cheddar cheese
- 1 cup diced tomatoes
- 1 cup diced green bell pepper
- 1/4 cup diced red onion
- 1 avocado, peeled and diced
DRESSING:
- 3/4 cup Italian dressing
- 1/4 cup mayonnaise
Instructions
- In a large pot of salted water, cook pasta according to package directions. Drain and cool.
- Add all of the ingredients to a large bowl. Mix the dressing in a small bowl and add to bowl. Toss to coat. Note: IF making ahead of time, don't add the avocado or bacon until right before serving.
