Category: Pasta
Macaroni Chicken Salad
Macaroni Chicken Salad
Prep Time 25 minutes
Cook Time 10 minutes
Servings 8
Ingredients
- 1 12oz box pasta (I use Barilla tri-color rotini pasta)
- 2 12.5oz cans of chunk chicken breast
- 3 stalks celery (ends cut)
- 1 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1/4 cup sweet relish
- 1/4 cup dill relish
- 3 boiled eggs
- 1 med red bell pepper
- 5 green onions
- 1 small red onion
- 1 tbsp table blend Mrs Dash seasoning
- Parsley flakes for garnish, optional
- Paprika for garnish, optional
- 1 tbsp Italian dressing(optional)
Instructions
Boil pasta until 'al dente,' approximately 10 minutes, then drain.
Dice boiled eggs, then set aside.
Grab a large bowl, then add in the mayonnaise, dijion, relish and Italian dressing .. mix well.
Add in the diced peppers, onions, celery, chicken and egg and fold the ingredients to combine.
Add the pasta and fold.
Once everything is well combined, transfer the chicken macaroni salad to a refrigerator safe dish and cover.
Place in the refrigerator for at least 2 hours
Remove from the refrigerator, and sprinkle parsley flakes and paprika on top (optional).
Serve and enjoy!
Recipe Notes
***Fork the chicken chunks to separate using two forks***
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Linguine Shrimp Pasta with Asparagus and Lemon
Linguine Shrimp Pasta with Asparagus and Lemon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 1 tablespoon Canola oil
- 1 Asparagus bunch chopped
- 1 tablespoon sea salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons butter
- 2 1/2 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 1 pound large shrimp peeled and deveined
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon zest grated
- 2 lemons (juiced lemons squeezed)
- 1/4 lemon sliced
- 1/8 teaspoon hot red pepper flakes"
Instructions
- Boil water and add salt and oil.
- Cook linguine for approximately 8 minutes, or until tender.
- Drain and return to pot.
- Remove fibrous ends of asparagus by cutting them asparagus into 1/3 in slices.
- In another pan, melt the butter and olive oil over medium heat.
- Add the garlic and asparagus and saute for 3-5 minutes or until crisp and remove from pan and set aside.
- Add 1 tbsp canola oil and 3 tbsp butter and heat until melted.
- Add shrimp, salt, and pepper and saute until the shrimp are pink in color, about 5 minutes total, turning them halfway through.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- Immediately add the cooked linguine to the shrimp and sauce, then toss and serve.
