Chicken Salad Pasta (Gluten-Free)

Ingredients 0/12

Step 1

Bring a large pot of salted water to a boil. Toss in the elbow pasta and cook it, stirring for the first couple of minutes to keep it from sticking, then occasionally after that, until it’s tender but still has a bit of bite—about 8 minutes or follow the time on the package. Drain the pasta and rinse it under cold water to stop it from cooking any further, then transfer it to a big bowl.

Step 2

Spread about a quarter cup of mayonnaise over the pasta, then add some chipotle ranch dressing. Give everything a good stir to coat the pasta and keep it from clumping together. Next, add in the shredded chicken, chopped green onions, sliced mushrooms, olives, a pinch of celery seed, some dill, onion powder, and thyme. Gently mix it all until everything is evenly combined.

Step 3

If you want it creamier, add the remaining mayonnaise little by little until you reach the consistency you like. Finally, fold in the grape tomatoes carefully so they stay whole. Pop the salad in the fridge for about 30 minutes to let it chill and the flavors meld together before serving.