The Most Delicious Chicken Pasta Salad (2024)

I know I’m being bold in making the title of this post The Most Delicious Chicken Pasta Salad but trust me, this chicken pasta salad recipe is really out of this world. The grapes, dill weed, blanched asparagus and shredded fresh parmesan take this salad to a whole new and different level of pasta salad wonderful-ness.

I can’t take full credit for the recipe. It was inspired by a D’Amico Brothers restaurant called “Toulouse” that use to be in downtown Minneapolis that served this amazing pasta salad. I ate this pasta salad almost daily for close to five years when I use to work downtown with the goal of trying to copy figure out this recipe. After a couple years of tweaking and trying to guess each ingredient and seasonings, I finally got the recipe to my satisfaction. Of course, it’s not identical to the original recipe but it sure tastes pretty darn close!

So let’s jump right in to the recipe:

Toulouse Chicken Pasta Salad

Serves; 6 (double if you are making for a larger group and want some extra for yourself)

Ingredients;

2-1/2 cups uncooked penne pasta

1 small store bought rotisserie chicken shredded

1/2 bundle of asparagus

2 cups purple seedless grapes

6 oz parmesan cheese shredded

1 cup mayonnaise

1/2 cup sour cream

3 tsp dill weed

1 tsp lemon pepper seasoning

1 tsp garlic salt

1 tsp salt to taste

1 tsp pepper to taste

Keep in mind that you can adjust this recipe and seasonings to your taste. I love a lot of salt in my pasta salad, so I add more at the end. Also, Toulouse served this recipe with finely diced purple onions but I felt like the onions were too much but if you love onions, you would probably love it.

Directions;

1) Boil the pasta al dente and drain- I add a teaspoon of olive oil to my water and it helps to keep the pasta from sticking together when it’s drained and cooled. (HINT) Run cold water over your pasta and toss with ice cubes in the colander to get the pasta cold and it won’t take as long to “chill” your salad to eat.

2) I pat dry my pasta with a paper towel after I have drained it because the pasta is creamier when the pasta is completely dry:

3) Add the Mayo, sour cream and all seasonings and mix well. I use a large wooden spoon to mix the salad.

4) Add the shredded chicken and 2/3rds of the the Parmesan and mix (save the rest for the top pf the salad).

5) Cut the bottom ends of the asparagus off (about an inch off of the ends and toss) and then cut the rest into bit size pieces. Blanch (boil for exactly two minutes) and then drain and immediately submerge pieces into a ice water bath and let sit for two minutes. This makes the asparagus crispy. Pat dry the blanched asparagus and mix into the salad.

6) Add the sliced grapes and finish mixing.

7) Taste and add any additional salt, pepper or dill to your liking

8) Chill for at least 2-3 hours and serve by adding the rest of the Parmesan to the top of the salad.

This recipe is a great basic chicken pasta salad as well. You can easily add or take away ingredients. The salad is good for several days but I always freshen it up by adding a little more Mayo before we eat it a day or two later.

I hope you love this recipe as much as we do!

Cheers!

Cyndy