Best Ever Pasta Salad Recipe -
Best Ever Pasta Salad Recipe
  • READY IN 35 mins

Best Ever Pasta Salad

Recipe by  

"This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
  3. In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2003


Most Helpful Critical Review
Dec 22, 2014

Must say it was not a hit at all! Not sure why...followed recipe exactly..maybe a unique blend of favors? Just tasted "something" we did not enjoy at all;Definitely deleting from my saved recipes as will not make again!


10 Ratings

Jul 15, 2004

This was absolutely delicious! I substituted broccoli for the green peppers to humor my children and I think it made it even better!

Nov 18, 2010

i had a lot of left over havarti cheese after company left so i looked for a recipe w/ havarti. this was great! Really, the 'Best Ever Pasta Salad'. I didn't have bow tie pasta on hand so used small shells. I'm a vegetarian and it is very good w/o the chicken. I plan to make it again for the holidays because it is also a very good looking salad - I think I will double the amount of pimento to add more red color.

Jan 02, 2009

I took this to a family party and got good comments on it. I enjoyed the mixture of flavors. I will probably make this again in the future. The only things I might change would be to increase the pasta to 2.5 cups and decrease the chicken by 1/2. There was a lot! Thanks for a great recipe!

Dec 29, 2014

I made a couple minor changes, but this still came out very tasty. I substituted thawed frozen peas for the green pepper (food allergy) and instead of using regular chicken breast, I used a large bag of Tyson precooked, precut grilled chicken breast strips. My oven was out, but I think I'll probably keep this change just for convenience.

May 26, 2014

The dressing is wonderful--but 3 cups pasta was necessary for good ingredient balance. Adding chopped pepperoncini was a big improvement.

May 07, 2013

We modified this slightly with cheese we had on-hand. However the dressing for this salad is what really makes it! We're definitely keeping this recipe around for the summer months!


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  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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