How is it that a week can move so slowly, but time within the day moves so quickly? I have had the best intentions of finally posting this recipe this week. I get home from work each night, unpack my bag, and suddenly, it’s 11pm and I’m half asleep on the couch. Every night this week. Every. Night. But, I managed to pull it together tonight. You’re welcome.
This recipe came from an old school or church recipe book…I’m talking circa 5th grade. (A big thank you to “Kim V” for sharing it.) Although this is technically a side dish pasta salad, I’ve also eaten it as a main dish. Because this is not your ordinary pasta salad. It’s better. Much better.
Chicken Pasta Salad
-1/2 a box of small pasta shapes (I used Campanelle)
-1/2 a white onion, diced
-1/2 cup of carrots, diced
-1/2 cup peas
-1-2 small cans of chicken, shredded
-1/2 cup sweetened condensed milk
-1/8 cup vinegar
-1 cup of mayo
-shredded cheddar cheese
Boil the pasta, adding the peas for the last two minutes. In a large bowl, mix together the milk, vinegar, and mayo. Drain the pasta and peas. Place in the mixing bowl, along with the vegetables. Mix well and chill for 30 minutes. Add the chicken and cheese; mix. Chill overnight.
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