Copycat Hug-Hes Chicken Pasta Salad

Check ingredients as you prepare them. These checks stay on this page.

• 3 each boneless skinless chicken breasts ( cooked and shredded)
  Ingredient note

  Source: 2-3 boneless skinless chicken breasts ( cooked and shredded); upper source range endpoint used for shopping.
• 2 ½ cups bowtie pasta (cooked)
  Ingredient note

  Source: 2 ½ cups bowtie pasta (cooked)
• 2 ½ cups tri-color rotini pasta (cooked)
  Ingredient note

  Source: 2 ½ cups tri-color rotini pasta (cooked)
• 1 cup broccoli (chopped)
  Ingredient note

  Source: 1 cup broccoli (chopped)
• ⅔ cups carrots (chopped)
  Ingredient note

  Source: ⅔ cups carrots (chopped)
• 16 ounce kidney beans ( rinsed and drained)
  Ingredient note

  Source: 1 (16 ounce) can kidney beans ( rinsed and drained)
• 1 cup sugar
  Ingredient note

  Source: 1 cup sugar
• 1 cup red wine vinegar
  Ingredient note

  Source: 1 cup red wine vinegar
• 1 ½ cups olive oil
  Ingredient note

  Source: 1 ½ cups olive oil
• 1 Tablespoon salt
  Ingredient note

  Source: 1 Tablespoon salt
• 1 Tablespoon pepper
  Ingredient note

  Source: 1 Tablespoon pepper
• 2 teaspoon tabasco sauce
  Ingredient note

  Source: 2 teaspoon tabasco sauce

1. In a large bowl, combine your chicken, pasta, broccoli, carrots, and kidney beans. Mix until fully combined.
2. In a smaller bowl, whisk together your sugar, red wine vinegar, oil, salt, pepper, and tabasco sauce.
3. Pour the dressing mixture over the pasta mixture, and toss.
4. Store in fridge for 30 minutes (We prefer to have the dressing sink into the pasta and vegetables, so they taste less like vegetables, and more like the dressing).
5. Serve cold.