Sherri's Chicken Pasta Salad
Leftover roasted, grilled or rotisserie chicken gets an encore performance in this pasta salad. Mild (or spicy if you prefer) pickled pepper rings add a punch of flavor and texture to this super simple recipe.
Ingredients
- 12 oz large shell or orecchiette pasta
- 1/2-1 cup salad dressing or mayonnaise
- 1 12 oz jar mild banana pepper rings drained, brine reserved
- 1/2 teaspoon salt
- 1/2 - 1 teaspoon black pepper
- 2-3 cups diced cooked chicken
Instructions
- Cook pasta according to package directions (check pasta a few minutes before directed time to avoid overcooking); drain.
- Chop pepper rings in half or in quarters; add to pasta along with 1/2 cup of salad dressing (see note below), salt, black pepper, one-third to one-half of the banana pepper brine, and chicken.
- Stir gently to combine. Add more salad dressing and/or brine as desired.
- Serve on arugula, romaine or spinach leaves.
Notes
Note: Save the leftover pepper brine in the refrigerator so you can add, along with a little more salad dressing, to the leftovers (if there are any) the next day as the pasta will absorb the dressing as it sits.