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Chicken Artichoke Pasta Salad
Colorful, flavorful main dish pasta salad with chicken, artichokes and sun dried tomatoes.
Course
Main Dish
Prep Time
7
hours
hours
50
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
8
hours
hours
Servings
10
Author
Allie Taylor
Ingredients
6
cups
cooked
shredded chicken
16
ounces
bowtie pasta
cooked and cooled
16
ounces
Italian salad dressing
2 - 14
ounce
cans artichoke hearts
drained and chopped
1 - 16
ounce
can black pitted olives
drained and sliced
8
ounce
jar sun dried tomatoes
drained and cut in strips
1
cup
regular or light mayonnaise
I use Hellman's Light
5
tablespoons
fresh lemon juice
2
teaspoons
prepared yellow mustard
2
teaspoons
freshly ground black pepper
Instructions
Marinate cooked shredded chicken and pasta bowties for eight hours or overnight in Italian salad dressing.
Gently stir in artichoke hearts, olives and sun dried tomatoes.
Separately in small mixing bowl, whisk together mayonnaise, lemon juice, yellow mustard and fresh ground pepper.
Gently incorporate lemon pepper dressing into the pasta salad.
Refrigerate 'til serving or serve immediately.
Notes
Substitute Greek style yogurt for mayonnaise.
Substitute roasted red peppers for sun dried tomatoes.