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Gluten-Free Chicken Pasta Salad
Gluten-Free Chicken Pasta Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
IBS-friendly gluten-free pasta salad for sensitive digestion.
Ingredients:
  • 1 (12 ounce) package gluten-free elbow pasta
  • 1 cup mayonnaise (such as Best Foods®)
  • 2 tablespoons chipotle ranch dressing (such as Wish-Bone®)
  • 2 (10 ounce) cans chicken breast, drained
  • 0.5 cup chopped green onions
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (3.8 ounce) can sliced black olives, drained
  • 1 tablespoon celery seed
  • 1 tablespoon dill
  • 1 teaspoon onion powder
  • 1 teaspoon ground thyme
  • 1 pint grape tomatoes
Instructions:
  • 1. Boil a large pot of lightly salted water. 2. Add elbow pasta and cook for 8 minutes until al dente, stirring for the first 2 minutes. 3. Drain, rinse with cold water, and transfer to a large bowl.
  • Coat the cooked pasta with 1/4 cup of mayonnaise and chipotle ranch dressing. Mix well to prevent sticking. Incorporate chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently fold in the remaining mayonnaise until reaching the desired consistency. Gently stir in grape tomatoes, being careful not to break them. Chill in the refrigerator for about 30 minutes before serving.

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