Chicken Wild Rice Pasta Salad
A delicious version of the classic Chicken Wild Rice salad with the addition of Creamette pasta
Ingredients
- 1 15 oz can cooked wild rice drained.
- 2 stalks of celery diced (about 1 cup)
- 8 oz Creamette elbow macaroni cooked according to package instructions, drained, cooled.
- 1 cup grapes halved
- 1/2 cup almonds chopped
- 1 lb cooked chicken or turkey diced
For dressing
- 1 1/2 cups mayo
- 3/4 cups Greek yogurt plain
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon dried Thyme
- salt & pepper
Instructions
- Combine dressing ingredients first, set aside.
- Combine remaining ingredients in a large bowl.
- Add the dressing and stir.
- Add salt and pepper to taste (you'll be adding at least 1 tablespoon of salt--be prepared)
- Chill for at least 2 hours prior to serving (best if it chills overnight).
Notes
In place of Thyme feel free to use your favorite herb. I sometimes like to add curry powder or hot sauce to this recipe for an added flavor punch.