Best Creamy Herbed Chicken And Arugula Pasta Salad With Asiago Recipes

CREAMY CHICKEN AND PASTA SALAD

Creamy Chicken and Pasta Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% percent Greek yogurt
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
Freshly ground pepper
8 cups mesclun greens

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams

CREAMY HERBED TOMATO-ARUGULA PASTA SALAD WITH BACON

Creamy Herbed Tomato-Arugula Pasta Salad with Bacon image

This is the creamy, delicious dish you get when you cross a BLT with a pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
8 slices bacon, finely chopped
1/3 cup mayonnaise
1/4 cup chopped fresh basil
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 tablespoons fresh lemon juice
8 ounces dried ziti
3 cups loosely packed arugula
3 medium vine ripe tomatoes, chopped

Steps:

Bring a large pot of salted water to a boil.
Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.