Prep 15 mins
Cook 10 mins
My sister Jodi played with another recipe she had and came up with this amazing tasting pasta salad. Very unique. Great for using up leftover chicken or turkey.
- 6 cups cooked pasta
- 2 cups cubed cooked chicken or 2 cups cooked turkey
- 1⁄2 cup chopped pickle
- 1 1⁄2 cups mayonnaise
- 2 tablespoons Catalina dressing
- 2 teaspoons dill weed
- 1 1⁄2 cups grated cheese
- Mix mayo and Catalina dressing first, then add dill.
- Add sauce to noodles, mix thoroughly, then add the rest and mix till all is well coated.
I used this recipe for a guide but changed up the amounts a bit. I used just under 2 cups (uncooked measurement) pasta and shredded leftover rotisserie chicken (white meat only - about 3 cups total). For the pickle, I used drained dill relish and I added some green onion and bell pepper for extra veg. I cut the mayo to 3/4 cup and rather than purchase an entire bottle of Catalina for 2 Tbsp, I looked up a recipe and cut it down to as close to 2 Tbsp as I could get (1960's Catalina Dressing). For the cheese I used sharp cheddar and only used 3 ounces (what I had on hand). The resulting recipe was SUPER tasty! I will definitely make this one again, when I have leftover rotisserie chicken to use. Thanks for sharing! ~June 6, 2011. Update: Made again the same way as I did before but with 4 oz Monterey jack cheese - still delish! Thanks again!
This reminds me of a recipe my brother always brings to summer parties! Only he uses acini de pepi pasta...and we call it frog-eye salad (I know, that sounds SO appetizing!) ... and his doesn't have any meat in it. I didn't have Catalina dressing, used "Western" instead (sweet and tangy). I used the meat picked off the turkey carcass after Thanksgiving---kind of like recycling--with FooD! Yum! Will keep this handy to make in the summer time, as it just seems like a SUMMER salad! . . . Made for *Party 2009* . . .