Ensalada cremosa de pasta con pollo que gusta a todos

Ingredientes

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup diced celery
• 1/2 cup diced red onion, soaked in cold water for 10 minutes and drained
• 1/2 cup frozen peas, thawed
• 1/2 cup chopped fresh parsley
• 1 cup mayonnaise (full-fat)
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Freshly cracked black pepper to taste

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, but subtract 1 minute from the recommended time for al dente. Drain the pasta in a colander; do not rinse.

2. 2

   While the pasta cooks, make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, and onion powder. Season with a pinch of salt and several grinds of black pepper. Taste and adjust seasoning; the dressing should be tangy and bold.

3. 3

   Add the hot, drained pasta directly to the bowl with the dressing. Toss well to coat every piece. Let the pasta sit for 5 minutes to cool slightly and absorb the flavors.

4. 4

   Fold in the shredded chicken, diced celery, soaked red onion, thawed peas, and chopped fresh parsley. Stir gently until everything is evenly distributed.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (2-3 hours is ideal) to allow the flavors to meld. Before serving, stir the salad well and adjust salt and pepper if needed.