Roasted Garlic and Sun-Dried Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A semi-homemade recipe. Start with a boxed pasta salad mix and add from there. For more Mediterranean flavor, add a jar of marinated artichoke hearts, drained and coarsely chopped. Cook time is chill time. Ingredients:
2 (8 ounce) packages roasted garlic, parmesan pasta salad (the mix from a box by kraft) |
1 (8 ounce) container sour cream |
3/4 cup mayonnaise |
1/2 cup milk |
1/2 teaspoon salt |
5 cups cubed cooked chicken |
2 cups diced celery (about 4 medium stalks) |
1 (8 1/2 ounce) jar marinated sun-dried tomatoes, patted, diced (1 cup) |
1/2 cup thinly sliced green onion |
2 medium red bell peppers, diced |
Directions:
1. Bring large saucepan of salted water to a boil. Add pasta from salad mix to water. Reduce heat to medium. Boil gently 12 minutes, stirring occasionally. Drain; rinse with cold water and shake to remove excess moisture.
2. Meanwhile, in very large bowl, combine seasoning mix from salad mix, sour cream, mayonnaise, milk and salt; blend well.
3. Add chicken, celery, sun-dried tomatoes, onions and bell pepper.
4. Add pasta to chicken mixture; stir to combine. Cover; refrigerate at least 1 hour to chill, or until serving time.
5. Just before serving, sprinkle contents of topping packets from salad mix over salad.
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