Saturday, April 7, 2012

Bow Tie Chicken Pasta Salad

(This recipe was first posted in conjunction with Meijer Ad Week of 4/8/12 - 4/14/12)

My sister-in-law recommended this refreshing salad recipe from her church cookbook.  I gave it a try the last time avocados were on sale, and we loved it!

2 large or 3 small-ish chicken breast pieces, cooked and diced
2 avocados, peeled, pitted, and chopped
1 cup diced tomato OR halved grape tomatoes
1 1/2 cups Italian dressing
1 - 12 oz box bow tie pasta, cooked, drained, and rinsed under cold water

Mix all ingredients together.  Chill at least 2 hours to allow flavors to blend.  Serve on the side with burgers, or as an entree salad for lunch.

Options and Tips
  • This pasta salad should be eaten within three days of preparing it, because the avocado chunks get kind of mushy after that.
  • This recipe makes a fairly large amount, so if you don't think you'll be able to finish if off in the recommended three days, just make a half batch.
  • The measurement I gave for Italian dressing is approximate.  Adjust it according to how "juicy" you like your pasta salad.  I usually add an additional 1/4 cup or so right before serving, because the pasta seems to absorb the dressing as it sits.

This recipe can be found in its original form on page 52 of Hope Christian School's "Our Favorites With a Twist" cookbook.  It was submitted by Lorianne Karsemeyer.  I made a few changes to the ingredients and instructions.

1 comment:

  1. I made this today following the recipe, except added some small diced pieces of smoked gouda cheese. It was very good, & easy to put together! Thanks for the recipe!