Ensalada cremosa de pasta con pollo, éxito asegurado en comidas compartidas

Ingredientes

• 1 lb Rotini or Fusilli pasta
• 3 cups cooked chicken breast, diced or shredded
• 1 cup high-quality full-fat mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 cup celery, finely diced
• 1/2 cup red onion, finely diced
• 1 cup frozen peas, thawed
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon salt (plus more for pasta water)
• 1/2 teaspoon black pepper
• 1 tablespoon milk or heavy cream (optional, to loosen dressing)
• Ice water (for soaking onions)

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Cook the pasta for exactly one minute less than the package directions to ensure a firm al dente texture.

2. 2

   Drain the pasta in a colander and rinse immediately under cold running water to stop the cooking process. Let it drain thoroughly until dry.

3. 3

   While the pasta cooks, dice the red onion and soak the pieces in a bowl of ice water for 10 minutes to remove the harsh bite, then drain and pat dry.

4. 4

   In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth and emulsified. If the dressing is too thick, add a splash of milk or cream.

5. 5

   In a large mixing bowl, combine the cooled pasta, chicken, diced celery, soaked red onions, and thawed peas.

6. 6

   Pour three-quarters of the prepared dressing over the salad and toss well to ensure every piece is coated.

7. 7

   Cover the bowl tightly and refrigerate for at least two hours. This allows the pasta to absorb the flavors without becoming dry.

8. 8

   Just before serving, fold in the remaining dressing and the fresh chopped dill and parsley to revive the creaminess and add a burst of fresh aroma.