Herbed Aioli Pasta Salad

Cool salads are a perfect summer side or a simple main dish.

One of our favorites is this Herbed Aioli Pasta Salad. It is packed with chicken and peas making it filling on its own or as a crowd pleasing side dish for a picnic or BBQ.

Make ahead: You can make the salad a day ahead of time and keep it stored in the fridge until you’re ready to serve it. (Note: I would reserve a small portion of the dressing to add right before serving to help revive the salad) Leftovers can also be stored in an airtight container in the fridge for 2-3 days.

Cooking Instructions

-To begin, cook your pasta according to package instructions; drain and rinse under cold water.
-While the pasta cooks, prepare your dressing: add all ingredients into the bowl of a food processor, and process the mixture until thick and completely creamy; or, whisk all ingredients in a medium bowl until blended; keep cold.
-To assemble the Herbed salad: add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas and the shredded rotisserie chicken; toss well with the dressing, and then spoon into a serving bowl; chill for an hour or two, and serve cold.

Herbed Pasta Salad

Tubetti Salad Ingredients:
• 16 oz Tubetti pasta, cooked according to package instructions and cooled**
• 1 cup frozen petite peas, thawed
• 1 rotisserie Chicken-deboned and shredded
Dressing Ingredients:
• 1 cup Stonewall Kitchen Parmesan Garlic Aioli**
• 1/2 cup VS Extra Virgin Olive Oil**
• 1/4 cup fresh lemon juice
• 1 ½ tablespoons lemon zest
• 1 tablespoon plus 2 teaspoons agave
• To Taste- Fine Sea Salt**
• 1 teaspoon whole grain Dijon mustard
• ½ teaspoon freshly cracked black pepper


Suggested Vita Sana Products

No items found

No items found

Scroll to Top