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Loaded with tender chicken, two kinds of pasta, crunchy veggies and a sweet dressing that will keep you coming back for more, this delicious pasta salad is perfect for spring and summer.
Here in Northern Utah, we have a fun little restaurant called Hug-Hes Cafe . I’ve never had anything there that wasn’t fantastic. It’s the perfect option for a lunch or dinner date, or they also have great catering options. I actually had this yummy Smoked Chicken Pasta Salad at a bridal shower I attended last week, and immediately knew I needed to recreate the recipe to make at home.
The combination of ingredients is perfect! I used rotisserie chicken, making it super easy to assemble.
As I mentioned, it has two kinds of pasta. No need to cook them separately. They can boil together just fine.
The dressing is super simple with ingredients you most likely have on hand already. 😉
You’ll want to toss it with 3/4 of the dressing about 20 minutes before you serve.
Then sprinkle it with a bit of parmesan cheese, give it a taste and add the rest of the dressing if needed.
It’s so good, friends. Hope you get a chance to try it!
Looking for more great spring and summer salad recipes? Here are a few of our favorites.
Ingredients
- 1/2 (12 oz) package tri colored corkscrew pasta
- 1/2 (16 oz) box of bowtie noodles
- 3 C broccoli, chopped into small pieces
- 2 C carrots, chopped into small pieces
- 1 (16 oz) can kidney beans, drained and rinsed
- 3 C rotisserie chicken, chopped into small pieces
- 1/2 C parmesan cheese (the powdery kind that comes in a green jar)
- DRESSING:
- 3/4 C olive oil
- 3/4 C red wine vinegar
- 3/4 C sugar
- 2 1/2 tsp salt
- 2 tsp pepper, freshly cracked
- pinch cayenne pepper
Instructions
- Cook your pasta according to package directions. It's ok to cook both kinds of pasta in the same pot. When then are cooked through (but not soggy) pour them into a colander in your sink and immediately pour cold water over them, allowing them to cool and stop cooking.
- While your pasta cooks, chop up your broccoli, carrots and chicken.
- To a large serving bowl, add the cooled pasta, broccoli, carrots, chicken and drained kidney beans. Toss to combine. Cover and refrigerate until ready to serve.
- In a large glass measuring cup, whisk together all the dressing ingredients.
- 20 minutes before serving, pour 3/4 of the dressing over the salad. Toss well to combine.
- When you are ready to serve, give the salad a taste. Add more dressing if needed.
- Sprinkle a bit of parmesan cheese over the top and serve.
Enjoy!
Recipe inspiration from Hug-Hes Cafe
