No summer picnic is complete without a crowd-pleasing pasta salad—and this one might just steal the show. Packed with cubes of creamy, flavorful Marieke Gouda (we recommend Holy Trinity or Hatch Pepper for a little heat), this vibrant dish combines tri-color rotini, grilled chicken, and juicy tomatoes in a zesty dressing.
Perfect as a side or a standalone meal, it's fresh, filling, and bursting with flavor.
Get ready for everyone to ask for the recipe, because they will.
Ingredients
- 12 oz tri-color rotini pasta
- 2 cups pre-cooked shredded chicken
- ½ cup mayonnaise
- ¼ cup whole milk
- 1 ½ teaspoons hot sauce
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 10 oz grape tomatoes, halved lengthwise
- 8 oz Marieke Gouda, cut into small cubes (we recommend Hatch Pepper or Holy Trinity)
- 24 whole basil leaves cut into a chiffonade
Instructions
- Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
- Mix together the mayonnaise, hot sauce, vinegar, and salt in a small bowl.
- In a larger bowl, stir together the pasta, chicken, mayonnaise mixture, tomatoes, and Gouda. Taste and season with salt and pepper as desired. Refrigerate for at least 2 hours. Stir in the basil just before serving.
