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Lemon Chicken Pasta Salad

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

  • SALAD
  • 16 ounces Cavatappi Shells (or favorite shape) pasta cooked in salted water, rinsed, drained (toss with a small amount of olive oil)
  • 4 cups fully cooked cubed or shredded chicken
  • 2 cups form red grapes halved
  • 1 cup chopped celery
  • ½ red onion finely diced OR 4 scallions sliced
  • ¼ cup fresh chopped parsley
  • ½ cup slivered toasted
  • ½ teaspoon salt
  • DRESSING
  • 1 cup lemon yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons buttermilk or milk
  • 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoons black pepper
  • ¼ teaspoons cayenne

Instructions
 

  • Toast almonds on a cookie sheet in a 350-degree oven for 5 minutes. Set aside to cool.
  • Cook pasta in a large pot of salted boiling water (according to directions on package).
  • Meanwhile, prepare all SALAD ingredients (Except pasta) in a large mixing bowl.
  • Combine DRESSING ingredients in separate bowl and refrigerate until ready to use.
  • Toss all and adjust with lemon, mayonnaise, salt and pepper, to taste.

Notes

***NOTES
When I am buying grapes, I make sure to get ones that are very firm to the touch. They are much sweeter and have a great crunch. No problem taking them out of other bags and making a bag with the ones I want.
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