Partychickenandpastasalad Recipes

Steps:

• In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
• Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
• Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
• Cook the pasta following pack instructions. Drain and set aside.
• Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
• Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Steps:

• Cook pasta according to package directions.
• Drain.
• Rinse with cold water.
• Drain well.
• In a very large bowl, combine all other salad ingredients except almonds and lettuce.
• In a small bowl combine all dressing ingredients including 2 T pineapple juice: mix well.
• Add pasta and half the almonds to the salad mixing gently.
• Add dressing, toss to coat.
• Line serving bowl with lettuce.
• Spoon salad over lettuce.
• Sprinkle with remaining almonds.

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients.
• Add pasta and 1/2 cup of the almonds to salad; stir gently to mix. Add dressing; toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Steps:

• In a large bowl, combine first 5 ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving., To serve, stir in pecans. Spoon onto lettuce-lined rolls.