Chicken Pasta Salad

Name: Chicken Pasta Salad
Total time: 40 min
Ingredients: ¾ cups Greek yoghurt; ¼ cups Mayonnaise; 1 cup Buttermilk; 2 tbsp Olive oil; 2 tsp Lemon; 2 tsp Apple cider vinegar; ½ tsp Garlic powder; 2 tbsp Parsley, chopped; 2 tsp Dill, chopped; 1 tsp Sugar; ¾ tsp Salt; ¼ tsp Black pepper, ground; 1 lb Pasta; 2 cups Chicken, chopped shredded cooked; 2 cups Cherry tomato, halved; 1 cup Broccoli; 1 cup Sweet corn, cooked; 1 Bell pepper, chopped; ¾ cups Feta cheese; 6 Bacon, cooked chopped

By Sally's Baking Recipes · 40 min

Ingredients

Greek yoghurt¾ cups
Mayonnaise¼ cups
Buttermilk1 cup
Olive oil2 tbsp
Lemon2 tsp
Apple cider vinegar2 tsp
Garlic powder½ tsp
Parsley · chopped2 tbsp
Dill · chopped2 tsp
Sugar1 tsp
Salt¾ tsp
Black pepper · ground¼ tsp
Pasta1 lb
Chicken · chopped shredded cooked2 cups
Cherry tomato · halved2 cups
Broccoli1 cup
Sweet corn · cooked1 cup
Bell pepper · chopped1
Feta cheese¾ cups
Bacon · cooked chopped6

Instructions

Whisk all the dressing ingredients together. Keep at room temperature, or cover and refrigerate until needed; it keeps up to 2 days in the fridge.
Have the chicken and all the vegetables chopped and measured before cooking the pasta, since the pasta should not sit too long.
Bring a large pot of salted water to a boil (about 1 teaspoon salt). Add the pasta and cook until just past al dente, following the package timing. Drain and let it cool for 3 to 5 minutes.
Put the pasta in a large bowl. Add the chicken, tomatoes, broccoli, corn and pepper. Pour in most of the dressing, reserving about 1/3 cup (80 ml), and toss gently.
Stir in the feta and bacon. Taste, then add more salt, pepper or herbs if you like.
Cover and refrigerate for at least 1 hour and up to 1 day. If chilled for more than a few hours, let it stand on the counter for 20 to 30 minutes before serving.
Just before serving, stir in the reserved dressing. Store leftovers tightly covered in the fridge for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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