Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Sea salt
  • 1/2 cup (115g) Mayonnaise
  • 1/2 cup (120g) Sour cream
  • 3/4 cup (60g) Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5g) Garlic powder
  • 1 1/2 tsp (3g) Coarsely cracked black peppercorns
  • 1/2 tsp (3g) Salt
  • 1 cup (60g) Red onion
  • 1/2 cup (30g) Fresh Italian parsley
  • 2 cups (300g) Cooked chicken breast

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (usually 1 minute less than package directions). Drain immediately and rinse under cold running water until noodles are chilled to the touch.
  2. In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Fold in the grated Parmesan, lemon juice, garlic powder, and cracked peppercorns, whisking until the dressing is velvety.
  3. Combine the chilled pasta, diced red onion, and chopped parsley in a large mixing bowl.
  4. Pour the dressing over the pasta mixture and fold gently with a spatula until evenly coated. Fold in cubed chicken last, if using.