Roasted Garlic and Sun-Dried Tomato Salad

Enjoy dinner with this cooked chicken and pasta salad packed with veggies, herbs and sun-dried tomatoes - a creamy flavorful delight. MORE+ LESS-

By Pillsbury Kitchens

August 26, 2010

(8.1-oz.) pkg. roasted garlic Parmesan pasta salad mix

(8-oz.) container sour cream

3/4

cup mayonnaise

1/2

cup milk

1/2

teaspoon salt

cups cubed cooked chicken

cups diced celery (about 4 medium stalks)

(8.5-oz.) jar marinated sun-dried tomatoes, patted dry, diced (1 cup)

1/2

cup thinly sliced green onions

medium red bell peppers, diced

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1

Bring large saucepan of salted water to a boil. Add pasta from salad mix to water. Reduce heat to medium. Boil gently 12 minutes, stirring occasionally. Drain; rinse with cold water and shake to remove excess moisture.
2

Meanwhile, in very large bowl, combine seasoning mix from salad mix, sour cream, mayonnaise, milk and salt; blend well. Add chicken, celery, sun-dried tomatoes, onions and bell pepper.
3

Add pasta to chicken mixture; stir to combine. Cover; refrigerate at least 1 hour to chill, or until serving time.
4

Just before serving, sprinkle contents of topping packets from salad mix over salad.

Sun-dried tomatoes have had most of their moisture dried away, leaving intense tomato flavor. They are sold dry in bulk or in jars in oil marinade. Use marinated sun-dried tomatoes to give this salad lots of tomato taste.
To reduce the fat in each serving of this salad by about 8 grams, use low-fat sour cream and low-fat mayonnaise.
For more Mediterranean flavor, add a jar of marinated artichoke hearts to this salad; drain and coarsely chop the artichoke hearts before you add them.