8 ounces medium pasta shells, uncooked
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.
Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.
Add dressing to salad;toss. Adjust seasoning as needed.
Serves 4 to 6
Adapted from Recipes from the Heart Cookbook
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