2-3 cups cooked chicken, sliced or cut into bite-sized pieces (baked, left-over, rotisserie) (I used three average-sized, boneless chicken breasts that I gently simmered until just cooked through)
2 cups seedless purple grapes, cut in half
4 oz of Shredded Parmesan Cheese, divided
1/4 cup red onions, sliced in rings or chopped
1/2 to 1 cup frozen peas, thawed (or blanched asparagus or green beans)
fresh basil (1/8-1/4 cup to your liking) You can substitute, parsley, chives or dill but I think the basil is what makes this salad so good.
Ground pepper to taste
Directions Cook bow ties according to package directions; drain thoroughly and cool by running cold water over pasta.
In a bowl, combine the Miracle Whip/mayo, sour cream, salt, lemon pepper, garlic powder, lemon juice and lemon zest (if using).
Add the pasta, chicken, grapes, 1/2 of the Parmesan cheese, red onions, peas and basil; toss gently but thoroughly.
Add additional salt and/or pepper, if desired
Chill for a couple of hours; and sprinkle with remaining Parmesan cheese when ready to serve.
NOTE: if my pasta salad isn’t as creamy as I’d like, I add some chicken broth (reserved from cooking the chicken breasts) or even a little milk. Begin with a splash and add more, until desired consistency.