Cowboy Pasta Salad
Updated Oct 20, 2022, Published Apr 16, 2013
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Ingredients
- 1 pound gluten-free pasta (penne or shells)
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 3 cups cooked, shredded chicken
- 3⁄4 cup mayonnaise or vegan mayonnaise (such as Vegenaise)
- 1⁄2 cup gluten-free barbecue sauce
- Kosher salt and black pepper, to taste
Directions
- Cook the pasta according to the package directions. During the last 30 seconds of cooking, toss in the thawed vegetables. Drain the pasta and vegetables. Rinse first with hot water, then cold, and drain again.
- Combine the pasta and vegetables with the chicken in a large mixing bowl. Combine the mayonnaise and barbecue sauce and add to the pasta mixture. Stir well. Season with salt and pepper to taste.
- Serve immediately or refrigerate until serving.
Servings
Serves 8.
