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Creamy bow tie pasta salad with chicken, peas and cheddar

Bow Tie Pasta Salad with Chicken

Farfalle, chicken, peas, bell pepper, cucumber and cheddar in a creamy Greek yogurt and mayo dressing.
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Prep Time 20 minutes
Cook Time 11 minutes
Resting 1 hour
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Main Course, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 12 oz bow tie pasta (farfalle)
  • 1 cup frozen peas
  • 2 1/2 cups cooked chicken diced
  • 1 red bell pepper diced
  • 1 cup cucumber diced
  • 1/3 cup red onion finely chopped
  • 1 cup sharp cheddar cut into small cubes, about 4 oz
Creamy dressing
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Cook the pasta in salted boiling water until al dente, adding the peas during the last minute. Drain, rinse under cold water and shake dry.
  2. Whisk the mayonnaise, yogurt, vinegar, Dijon, garlic powder, dill, sugar, salt and pepper in a large bowl.
  3. Dice the chicken, bell pepper, cucumber and onion and cube the cheddar.
  4. Add the pasta, peas, chicken, vegetables and cheese to the dressing and fold to coat.
  5. Cover and chill at least 1 hour. Stir before serving, loosening with a splash of milk if needed.

Notes

Keeps 3–4 days refrigerated. Save a few spoonfuls of dressing to refresh leftovers. Nutrition is an estimate for 8 servings.