Ingredients
Units
Scale
- 12 ounces pasta
- 2 cups shredded rotisserie chicken
- 8 slices bacon, cooked and crumbled
- 1 cup baby arugula
- 1 cup shaved Parmesan cheese
- 1 (14 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup toasted pine nuts
Dressing
- 3/4 cup Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/4-1/2 cup heavy cream (or more as needed)
- 2 tablespoons fresh chopped parsley
- 2 teaspoons Dijon mustard
- zest and juice of 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 3 cloves garlic, grated or finely minced
- Kosher salt
- fresh cracked black pepper
Instructions
- Cook pasta according to package directions just until al dente. Toss in olive oil and set aside to cool.
- Add cooled pasta, rotisserie chicken, bacon, arugula, Parmesan, artichoke hearts, and pine nuts to a large bowl.
- Whisk together sour cream, mayonnaise, heavy cream, parsley, Dijon mustard, lemon zest and juice, olive oil, Italian seasoning, garlic, and a few large pinches of salt and pepper in a medium bowl. Add more heavy cream as needed. Season to taste with salt and pepper.
- Pour dressing over the pasta salad ingredients and toss to coat. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Let the pasta cool before adding other ingredients to prevent wilting the arugula or melting the cheese.
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- Adjust dressing thickness with extra heavy cream.
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- Make sure to season the dressing to taste with salt and pepper – it flavors the entire salad!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the pasta salad
- Calories: 381
- Sugar: 2.2 g
- Sodium: 350 mg
- Fat: 23.7 g
- Carbohydrates: 24.7 g
- Fiber: 1.7 g
- Protein: 16.7 g
- Cholesterol: 43.6 mg
