Chicken Pasta Salad

Chicken Pasta Salad in a white serving bowlFarfalle pasta, haricots verts, bacon, rotisserie chicken, grape tomatoes, green onion and parsley mix to create a delicious Chicken Pasta Salad.

Chicken Pasta Salad
Makes 8 servings
  • 1 (12-ounce) package farfalle pasta
  • 1 (8-ounce) package haricots verts
  • 5 slices thick-cut bacon, chopped
  • 3 cups torn baguette
  • 1 clove garlic, smashed
  • Meat from 1 rotisserie chicken, shredded
  • 2 cups halved grape tomatoes
  • ½ cup chopped green onion
  • ¼ cup chopped parsley
  • 5 tablespoons sherry vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons sugar
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions, adding beans during the last 2 minutes of cooking. Drain and rinse with cold water until no longer hot. Set aside.
  2. In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet and drain on paper towels. Increase heat to medium-high. Add bread and garlic to hot bacon fat. Stir frequently until golden brown and crispy. Remove from skillet, and let cool completely. Discard garlic.
  3. In a large bowl, combine cooked pasta and haricots verts, cooked bacon, bread, chicken, and next 3 ingredients.
  4. In a small bowl, whisk together vinegar and remaining ingredients. Pour dressing over pasta mixture, tossing to combine. Refrigerate until ready to serve.

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