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Chicken Pasta Salad

Source of Recipe


old newspaper clipping



List of Ingredients



• 8 oz. sliced fresh mushrooms
  
• 2 or 3 tbsp. lemon juice
  
• 6 or 8 oz. angel hair pasta (Dreamfields)
  
• 1 1/2 oz. olive oil
  
• 2 1/2 tbsp. white wine vinegar
  
• 1 tsp Dijon mustard
  
• 1/2 cup mayonnaise
  
• 1/4 tsp. cayenne
  
• 1/2 tsp. salt
  
• 1/4 tsp. black pepper
  
• 1/2 cup green onion tops
  
• 1/2 cup chopped celery
  
• 1/4 tsp. paprika
  
• 2 cups cooked chicken meat, diced or shredded *
  
• .
  
• * I mix both light and dark meat chicken in this, and dice it fairly small - maybe 3/8" cubes. ~ Shanny
  






Instructions



1. Pour lemon juice over mushrooms. Set aside.
   
   
2. Cook pasta according to package directions. While pasta cooks, whisk together olive oil & white wine vinegar. After draining the pasta, pour oil/vinegar over hot cooked pasta and set aside to cool - tossing a time or two as it cools.
   
   
3. Combine mustard, mayonnaise, cayenne, salt & black pepper. Add onion tops, celery, chicken and mushrooms. Sprinkle with paprika & toss to mix well. Add pasta and toss again to distribute evenly.
   
   
4. Chill several hours or overnight.
   
   
5. Remove from refrigeration about 30 minutes before serving & check for seasoning.
   
   






Final Comments


Shanny note: The designated amount of cayenne makes it nice & spicy, but not burning hot . . . you might want to reduce the cayenne if you aren't sure how hot you want.