Summer chicken pasta salad

Fresh vegetables, chicken and pasta, in a creamy onion dip sauce. A cool meal on a hot day. Perfect for using your garden pickings at the end of summer. 🌿 🍅 🥒 🌽

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make dressing: in small bowl, mix mayo, sour cream and spice mix. Stir until well blended. Cover and set aside in refrigerator for later.

Step 2

If needed cook chicken, cool and chop. (Leftover rotisserie chicken is an excellent shortcut.) I boil whatever chicken pieces I have on-hand, for 20-40 minutes, depending on thickness. Remove chicken to cool. Strain and save the water for cooking noodles.

Step 3

Cook noodles to box instructions, using the shortest recommended time for al dental paste. Drain and rinse with cold water.

Step 4

Prepare veggies. Gather whatever summer vegetables you have on hand that can be eaten raw. (If items need cooking, like broccoli or the yellow squash, add to the paste water during the last 4 minutes of cook time. Drain and rinse with cold water along with the pasta.) Chop all vegetables to roughly the same size as the pasta you're using.

Step 5

Combine cooled ingredients in an extra large mixing bowl. Best order: chicken and dressing first. Mix. Add noodles. Mix. Add vegetables. Mix. Taste and then add salt and pepper generously till satisfied.

Step 6

Cover bowl and refrigerate for at least 30 minutes.

Step 7

Serve cold, with Ritz crackers.