Canned Chicken Pasta
Small pasta shells, mixed vegetables, and canned chicken are tossed in a creamy mayonnaise dressing for a fast cold dinner.
Ingredients
- 8 oz small pasta shells 225 g
- 10 to 12 oz frozen mixed vegetables 280 to 340 g
- 10 oz canned chicken breast drained, 280 g
- 1/3 cup mayonnaise 80 ml
- 2 tbsp buttermilk 30 ml
- 2 tbsp Italian dressing 30 ml
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta shells and cook according to the package directions until tender.
- Place the frozen mixed vegetables in a microwave-safe bowl and heat for 2 to 3 minutes until thawed.
- Drain the cooked pasta and rinse it under cold water to stop the cooking process.
- Transfer the cooled pasta to a large mixing bowl.
- Add the thawed vegetables and the drained canned chicken to the pasta.
- In a small bowl, whisk together the mayonnaise, buttermilk, and Italian dressing.
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Serve immediately or chill in the refrigerator before eating. If using raw chicken instead of canned, cook it to a safe internal temperature of 165°F (74°C) before adding it to the salad.
Notes
Rinsing the pasta with cold water prevents it from becoming mushy and cools it down quickly for the salad.
You can use regular milk or a dairy-free alternative if you do not have buttermilk on hand.
Food safety: If you choose to substitute raw chicken for the canned chicken, ensure it reaches a safe internal temperature of 165°F (74°C) before mixing it into the dish.