This Chicken & Pasta Salad is a delicious combination of tender chicken, pasta, crisp vegetables, and a creamy, flavorful dressing. It’s easy to prepare, filling enough for a meal, and tastes even better after chilling in the refrigerator.
Ingredients
For the Salad
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked pasta, such as rotini, bow ties, or shells
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup sweet corn, drained
- ¼ cup red onion, finely chopped
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
For the Creamy Dressing
- ¾ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Drain and rinse under cold water to stop the cooking process. Allow the pasta to drain completely and cool.
2. Prepare the Chicken
Use cooked chicken breasts, thighs, or leftover roasted chicken.
Dice the chicken into bite-sized pieces or shred it, depending on your preference.
3. Prepare the Vegetables
Wash and chop the tomatoes, cucumber, bell pepper, and red onion.
Drain the sweet corn thoroughly.
4. Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Taste and adjust the seasoning as needed.
5. Combine Everything
In a large mixing bowl, add the cooled pasta, chicken, tomatoes, cucumber, bell pepper, corn, red onion, cheddar cheese, and parsley.
Pour the dressing over the top.
Gently toss until everything is evenly coated.
6. Chill
Cover the bowl and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to blend and makes the salad extra refreshing.
Before serving, give it a gentle stir. If it seems a little dry after chilling, add a spoonful of mayonnaise or sour cream and mix again.
Helpful Tips
Don’t overcook the pasta: Slightly firm pasta holds up better in a cold salad.
Cool the pasta completely: Warm pasta can make the dressing greasy or watery.
Use leftover chicken: This recipe is a great way to use leftover roasted or grilled chicken.
Add extra crunch: Celery, chopped carrots, or toasted sunflower seeds make excellent additions.
Make it lighter: Replace some or all of the mayonnaise with plain Greek yogurt.
Add more flavor: A little chopped dill, fresh parsley, or green onion can give the salad a fresh finish.
Variations
For a cheesy chicken pasta salad, add mozzarella, Monterey Jack, or extra cheddar.
For a Mediterranean version, replace the cheddar with feta and add olives, cucumber, tomatoes, and a little oregano.
For a spicy version, add diced jalapeños or a pinch of crushed red pepper flakes to the dressing.
For a sweet and savory version, add halved grapes or dried cranberries.
Storage
Store the chicken and pasta salad in a covered container in the refrigerator and enjoy within 3–4 days.
Keep it chilled until serving, especially when serving outdoors or during warm weather.
Serving Suggestion
Serve this creamy chicken and pasta salad on a bed of lettuce with extra cherry tomatoes and fresh herbs. It makes a satisfying lunch on its own or a delicious side dish alongside grilled chicken, sandwiches, or barbecue favorites.