Chicken Alfredo Pasta Salad
A creamy, quick-to-prepare pasta salad featuring rotisserie chicken, fresh veggies, and a rich Alfredo dressing, perfect for summer gatherings or weeknight dinners.
Ingredients
Pasta Salad Base
- 1 box classic pasta mixed salad greens 7¾ oz
- 1 cup cucumber, halved and sliced
- ½ cup refrigerated Alfredo sauce
- 2 tbsp fresh basil leaves, sliced plus extra for garnish
- 1 cup grape or cherry tomatoes, halved
- 1½ cups rotisserie chicken, shredded skinless
Seasoning and Topping
- 1 packet seasoning packet included with the pasta salad mix
- 1 packet topping packet included with the pasta salad mix for crunch and extra flavor
Instructions
Preparation
- Cook the pasta according to the package directions in a 3-quart saucepan until al dente.
- Drain, then rinse the pasta under cold running water immediately to stop cooking and chill the noodles.
- In a small bowl, stir the seasoning packet into ½ cup refrigerated Alfredo sauce until smooth.
Assembly
- In a large serving bowl, combine the cooled pasta, shredded rotisserie chicken, halved tomatoes, sliced cucumber, and sliced basil.
- Pour the Alfredo mixture over the salad and toss gently to coat evenly.
- Sprinkle the topping packet over the top for texture and garnish with extra basil.
Notes
For a lighter dressing, reduce the Alfredo to 1/3 cup and add 2 tablespoons plain yogurt. This salad can be prepared a day in advance — store components separately or toss and refrigerate for up to 24 hours.