Do you guys remember when I showed you how to cook gluten-free pasta? Well today I'm going to show you what I did with it--and share my quick recipe for creamy chicken basil pasta salad!
Creamy Chicken Basil Pasta Salad (gluten-free!)
You will need:
6 cups of cooked gluten-free pasta
two medium sized tomatoes, diced
two cups of fresh shredded basil leaves (I used the basil I planted in this post, fresh from the plant!)
1 1/2 cup mayonnaise (or Greek yogurt)
2 cups of cooked chicken, cubed or shredded
1 small red onion, diced fine
1 1/2 tsp seasoning salt
1 tsp pepper
salt to taste (ADD AFTER THE SEASONING SALT!)
1. Let your pasta cool completely and then add the tomatoes, chicken and red onion. Toss so it's evenly incorporated.
2. In another small dish, combine the mayo with seasoning salt and pepper, mix together.
3. Combine the mayo mixture with the pasta and other goodies. Make sure you don't stir too much, just enough to coat your pasta evenly! At this point you can taste test and see if you need to add any extra salt to your pasta salad. I didn't need to, and I'm a salt hound, but to each their own!
4. Refrigerate and serve cold, preferably while it's still warm enough to eat outside!