Aged Chicken Pasta Salad

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This pasta salad tastes great right after being made, but it's even better the next day...so this is one to make ahead for any occasion or event. Add a little more chicken and eat it like a meal, or as written as a side dish. Why "Aged"? Because it's the aged cheeses that really allow this dish to pop with flavor. Anything short of aged, and it's just another pasta salad with chicken. This dish was originally thrown together with refrigerator leftovers, and it took a few attempts to recreate for the recipe. I hope it will find it's way onto your picnic table or along side a steak.

Submitted by Susan Gabourie
Published on June 22, 2018
Prep Time:
1 mins
Cook Time:
20 mins
Total Time:
21 mins
Servings:
10
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Ingredients

  • 12 oz. Pasta, cooked/drained/cooled

  • 2 C. Chicken, chopped (dark meat best)

  • 2/3 C. Yellow onion, chopped

  • 2 small Scallions, slivered

  • 3 T. Asiago cheese, minced

  • 1/3 C. Feta cheese, finely crumbled

  • 2/3 C. Mature Cheddar Garlic and Chive (Isle of Man Creamery, deli cheese)(Publix stores will carry it in deli cheese case)

  • 20 small Ripe Pitted Black Olives, chopped

  • 6-8 Sun-Dried Tomatoe Halved, chopped small

  • 1 C. Mayonnaise

  • 1/4 t. Garlic Powder

  • 1/4 t. Onion Powder

  • 1/4 t. Salt

  • 1/8 t. Pepper

Directions

  1. Cook chicken and allow to cool and pull apart 2 cups worth (or more or less). I use left over chicken, in any amount.

  2. Cook pasta, drain and cool.

  3. In a large mixing bowl, add ingredients as listed in recipe. Fold ingredients together with spoon.

  4. Chill and keep in refrigerator.

  5. Note: Additional mayonnaise may be needed for use of white meat.