Pasta Salad with Chicken
This cold pasta salad with chicken and egg is a filling dish that needs no exact measuring. Rotini catches the dressing in its spirals, while kidney beans, baked beans, peas and corn give each forkful different textures. The dressing is an unusual blend of ranch, mayonnaise and ketchup, added to taste. Quantities are left to the cook, so you can shape it around what you have.
Instructions
Peel the carrots and slice them thinly, or shred them if you prefer. Boil the rotini until tender, then drain it well.
Peel the cucumber and cut it in half lengthwise. Scoop out the seeds with a spoon and throw them away, then dice the flesh.
Drain and rinse the kidney beans, peas and sweet corn. Dice the hard-boiled eggs and cube the cooked chicken. Drain the baked beans.
In a large bowl, combine the cucumber and carrots with the pasta, all the beans, peas and corn, the eggs and the chicken. Toss until everything is evenly mixed.
Stir in the ranch dressing, mayonnaise and ketchup a little at a time, tasting as you go, until the salad is coated as richly as you like.
Chill the salad for a few hours before serving so the flavors settle together.
Make it personal.
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