The perfect lunch to make ahead of time for busy weeks; this recipe is fast to put together and will last about 5 days in the fridge, even with the homemade mayo.

This is also ideal to make during the summer when your garden veggies are swimming into the kitchen but it’s too hot to cook.

Here I go into BOTH homemade mayo ingredients, and the instructions, ingredients, and tools you need to make this delicious Chicken Pasta Salad.

Let’s Dive In…

Garden Veggie, Chicken, Pasta Salad Recipe with Homemade Mayo

How to make it even more homemade?

Recipe to can your own chicken is here.

A few veggies you can grow in your garden for this recipe includes radishes, baby carrots, slicing cucumbers, red onions, shallots, baby kale, spinach, cherry tomatoes (to name a few).

Tools you Need

• Wide mouth mason jar with immersion blender or a regular blender (to make the mayo)
• Mixing bowl

Ingredients

Homemade Mayo

• 1 egg
• 3/4 cup olive or avocado oil
• 1 teaspoon mustard
• Pinch of salt

Salad

• 3 cups of finely chopped veggies, of your choice: cucumbers, radishes, peppers, onions, shallots, carrots, broccoli florets, kale, for example
• 1 tablespoon sugar
• Salt to taste, about 2 teaspoons
• 1/2 tablespoon apple cider vinegar
• 1 pint jar or 1- 15 oz can of chicken, drained
• 1/2 cup dried pasta

Instructions

1. Make the mayo: place the egg, oil, mustard, salt in your jar. With your immersion blender, blend until well combined. You can alternatively make this in a regular blender. Set aside.
2. Peel and finely chop your veggies. 3 cups of chopped veggies is the perfect ratio to pasta and dressing, but you of course can have a bit more if you wish. Add your chopped veggies to your mixing bowl.
3. Drain your chicken, add to your mixing bowl.
4. Now add your mayo, salt, sugar and vinegar to the veggies & chicken. Mix well. Set aside.
5. Measure your pasta dry. Now, cook your 1/2 cup of pasta until done.
6. Drain, then immediately place pasta in the mixing bowl while the pasta is still warm.
7. Mix well, cover your mixing bowl.
8. Set in your fridge for at least an hour, overnight is best. This will allow the pasta to soak up any dressing that it can and allow the flavors to meld together more. Enjoy!
9. Keep refrigerated, toss after 5 days.

That’s it!

The pictures above show cucumber, kale, and broccoli mixed in. I will say cucumbers will make your dressing thinner, but it shouldn’t be soupy.

You can let your pasta cook in your chicken broth from your canned chicken, if you wish, for extra flavor.

For parties: make this the day ahead! Letting it sit in the fridge overnight lends to the best taste. Plus, this should serve a decent sized party.

Enjoy!