Recipe by Lori Alcorn
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.
Top Review by flower7
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 (recipe #33561). 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!
- 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