May 31, 2009

Chicken Pasta Salad

1 8-oz package shell pasta
1 tablespoon vegetable oil
1 jar marinated artichoke hearts
½ cup Italian salad dressing (e.g. Bernsteins)
2 ½ tablespoons cider vinegar (I use some balsamic)
1 cup mayonnaise
Salt and pepper to taste
1 cup cooked asparagus (cut into pieces)
½ cup frozen peas (thawed)
½ cup olive slices
1 clove garlic
Cooked chicken, cut into small pieces

Cook pasta according to directions (add oil to the water). Drain and cool slightly. In large bowl, add artichoke marinade to pasta. Blend mayonnaise, Italian dressing, vinegars, salt and pepper, and garlic. Chop artichoke hearts and add to pasta. Pour dressing mixture over all. Gently stir in veggies, olives, and chicken. Refrigerate overnight. Mix lightly before serving. Serves 10 to 12.


  1. Um. Will you please make this the next time we get together? It sounds delicious!

  2. I would assume that you've had this before, Emily. Mom's made this a number of times, though not recently. It is good--quite flavorful.

  3. MMmmm....I should not go to your blog if I am hungry.
    I will be making this one soon!

  4. Kip, thank you for posting a recipe that feeds so many. I want to plan a Swedish picnic for my Mom and Aunt (the Swedes use real glasses, tablecloths, napkins, and dinnerware), and I think this dish would be perfect - enough for the picnic, with some leftover for my family!