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
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Ingredients
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
Method
Chicken and asparagus pasta salad
- 1Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
- 2Meanwhile, boil, steam or microwave asparagus until just tender; drain.
- 3Make mustard mayo dressing. Combine the ingredients in a small bowl.
- 4Place pasta and asparagus in large bowl with dressing and remaining ingredients; toss gently.
Notes
You will need to purchase a large barbecued chicken weighing about 900g for this recipe. This salad should be assembled just before serving.