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Swiss Chicken Pasta Salad

Let's make some Swiss Chicken Pasta Salad! I like to use this pasta in two different dishes. I save half of it for cold pasta salad and I make the other half into a cheesy pasta casserole bake.


Pasta & Peas- 1 lb. cavatappi pasta 2 cups Michigan fresh peas, washed and shelled (or thawed frozen peas)

Dressing- 2 cups shredded or cubed cooked chicken 1 cup diced celery 2 cups salad dressing or mayonnaise Zest of 1 lemon 2 cups cubed Swiss cheese 1 teaspoon salt 1 teaspoon pepper ¾ teaspoon dill ½ teaspoon granulated garlic

Bibb or romaine lettuce leaves

Optional garnishes- Fresh dill Sliced radishes Sliced cherry tomatoes

Add pasta to boiling, salted water and cook for approximately 12 minutes. During last two minutes of cooking, add the peas to the pasta water. Drain and rinse with cold water for 1-2 minutes.

In a large bowl, mix all the dressing ingredients together. Then add the pasta and peas to the mixture and fold all ingredients together. Cover and refrigerate until well-chilled. Serve with or in lettuce leaves. Garnish with fresh dill, radishes or cherry tomatoes.


Swiss Chicken Pasta Casserole

Add the Swiss Chicken Pasta Salad from above to a casserole dish. Top with 2 cups shredded cheddar cheese and 1 cup panko breadcrumbs. Bake at 350 degrees for 30-40 minutes.

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