Chicken and asparagus pasta salad

A great way to use up left-over cooked pasta, this chicken and asparagus pasta salad is simple, tasty and quick to make. You can use most pasta varieties.

  • 25 mins cooking
  • Serves 4
  • Print


Chicken and asparagus pasta salad
  • 500 gram macaroni pasta
  • 250 gram asparagus, trimmed, chopped coarsely
  • 3 cup (480g) shredded cooked chicken
  • 200 gram button mushrooms, sliced
  • 1/3 cup finely chopped fresh chives
Mustard mayo dressing
  • 1/3 cup (80g) light sour cream
  • 1/2 cup (150g) mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon wholegrain mustard


Chicken and asparagus pasta salad
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, boil, steam or microwave asparagus until just tender; drain.
  • 3
    Make mustard mayo dressing. Combine the ingredients in a small bowl.
  • 4
    Place pasta and asparagus in large bowl with dressing and remaining ingredients; toss gently.


You will need to purchase a large barbecued chicken weighing about 900g for this recipe. This salad should be assembled just before serving.

More From Women's Weekly Food