Chicken and Pasta Salad


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This is perfect for a picnic or family gathering.

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Chicago, IL


  • 8 oz. bow tie pasta
  • 1 C. (8 oz.) Thousand Island dressing
  • 1/2-pint (8 oz.) sour cream
  • 2 tsp. lemon juice
  • 2 C. cut up cooked chicken
  • 2 C. green, red or yellow peppers, thinly sliced

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Cook pasta according to package directions; drain and rinse with cold water until completely cooled. In a large bowl, blend dressing, sour cream and lemon juice; stir in chicken and peppers. Add pasta and toss well; chill. Sprinkle, if desired, with paprika.

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