Looking for a quick, creamy, and delicious salad that brings comfort in every bite? This Campbell’s Soup Salad is the perfect blend of rich flavors and easy preparation.
Whether you need a side dish or a light meal, this recipe is a crowd-pleaser!
Recipe Quick Facts
- Difficulty: Easy
- Prep Time: 10 minutes
- Cooking Time: 0 minutes (no-cook recipe)
- Total Time: 10 minutes
- Servings: 4 people
Health Benefits
Nutritious & Satisfying
This creamy Campbell’s Soup Salad packs protein and fiber, thanks to the blend of fresh veggies and the richness of the soup-based dressing.
Using Campbell’s Condensed Soup adds a velvety texture while keeping the dish quick to prepare. The veggies provide vitamins, making this a balanced yet indulgent option.
Ingredients
- 1 can Campbell’s Condensed Cream of Chicken Soup (or Cream of Mushroom for a vegetarian twist)
- 2 cups cooked pasta (elbow or rotini)
- 1 cup diced celery
- 1 cup shredded carrots
- ½ cup diced red onion
- ½ cup mayonnaise
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh parsley for garnish
Execution: Step-by-Step
1 – Prepare the Pasta & Veggies
Cook the pasta according to package instructions, then rinse under cold water and drain well. Chop celery, carrots, and red onion into small, even pieces.
2 – Make the Creamy Dressing
In a large bowl, whisk together Campbell’s Condensed Soup, mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth.
3 – Combine Everything
Add the cooled pasta and chopped veggies to the dressing. Toss gently until everything is evenly coated.
4 – Chill & Serve
Refrigerate for at least 30 minutes before serving. Garnish with fresh parsley for extra freshness!
Additional Tips
- For extra crunch, add diced cucumbers or bell peppers.
- Swap pasta for quinoa for a healthier twist.
- If the salad thickens too much, stir in a splash of milk before serving.
