Description

This creamy chicken pasta salad is a delicious, easy-to-make dish perfect for picnics, potlucks, or a quick lunch. Combining tender cooked chicken, al dente rotini pasta, and fresh crisp vegetables all coated in a tangy, creamy dressing made from mayonnaise, Greek yogurt, mustard, and lemon juice, it’s a balanced salad bursting with flavors and textures. Garnished with fresh parsley, this salad is both refreshing and hearty, making it an ultimate crowd-pleaser.

Ingredients

Scale

Pasta and Protein

2 cups rotini or penne pasta
1 pound cooked chicken breast, diced

Vegetables

1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup green onions, chopped

Dressing

1 cup mayonnaise
½ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper, to taste

Garnish

Fresh parsley, for garnish (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
Prepare Dressing: In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, Dijon mustard, and lemon juice. Whisk until smooth and creamy. Season with salt and pepper to taste.
Combine Ingredients: Add the cooked and cooled pasta, diced cooked chicken breast, halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped green onions to the bowl with the dressing. Gently toss everything together until the pasta and veggies are well coated with the dressing.
Chill Salad: Cover the bowl with plastic wrap or transfer to a serving container. Refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
Serve and Garnish: Before serving, give the salad a gentle toss, taste for seasoning, and adjust salt and pepper if needed. Garnish with fresh parsley for added color and freshness. Serve chilled or at room temperature.

Notes

For best results, use freshly cooked chicken breast or leftover roasted chicken.
Feel free to substitute mayonnaise with a lighter option for a healthier salad.
This salad can be prepared a day in advance and kept refrigerated, making it perfect for meal prep.
To make it gluten-free, use gluten-free pasta.
Add other veggies like corn or peas for variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.