Introduction
Chicken Pasta Salad is the ultimate make-ahead summer star: tender pasta, juicy grilled or rotisserie chicken, crisp veggies, and a creamy-tangy dressing that gets better every hour it chills. Zero hot oven needed, feeds a crowd, and tastes like pure picnic perfection. Presented in a large white ceramic bowl with a sprinkle of fresh herbs, this Chicken Pasta Salad offers colorful spirals, creamy coating, and pure comfort that disappears faster than you can set out the forks.
Ingredients
For the Chicken Pasta Salad (serves 8–10 as a side): • 1 lb rotini, fusilli, or bowtie pasta
• 3 cups cooked chicken, diced or shredded (rotisserie or grilled)
• 1½ cups cherry tomatoes, halved
• 1 cup diced cucumber
• 1 cup diced bell pepper (red or yellow)
• ½ cup diced red onion
• 1 cup black olives, sliced (optional)
• ½ cup chopped fresh parsley or dill
For the Creamy Dressing: • 1 cup mayonnaise
• ½ cup Greek yogurt or sour cream
• 2 tbsp apple cider vinegar or lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
Optional Add-Ins: • 1 cup shredded cheddar or feta
• ½ cup bacon bits
Step-by-Step Process
- Cook pasta
Cook pasta in salted water 1 minute less than the package directions. Drain and rinse under cold water. - Prep veggies & chicken
Dice chicken, tomatoes, cucumber, bell pepper, and onion. Chop herbs. - Make dressing
Whisk mayonnaise, yogurt, vinegar, mustard, honey, garlic powder, salt, and pepper until smooth. Taste—adjust tang or sweetness. - Combine
In a huge bowl, mix cold pasta, chicken, all veggies, and herbs. - Dress
Pour dressing over salad. Toss gently until evenly coated. - Chill
Cover and refrigerate at least 2 hours (overnight is best). -
Serve
Stir well. Taste—add a splash of milk if too thick. Serve cold.
Tips for Perfect Chicken Pasta Salad
• Rinse pasta cold—stops cooking and prevents mush
• Rotisserie chicken—juiciest shortcut
• Make 24 hours ahead—flavor explodes
• Start with ¾ dressing—add more after chilling (pasta absorbs)
• Dice veggies same size—balanced bites
• Greek yogurt lightens without losing creaminess
Variations and Customization
• Italian: Italian dressing + mozzarella + salami
• Buffalo Chicken: buffalo sauce in dressing + blue cheese
• Greek: feta + olives + Greek dressing
• Bacon Ranch: ranch dressing + bacon + cheddar
• Light: all Greek yogurt + extra lemon
• Pesto: pesto dressing + pine nuts
Storage and Serving Tips
• Improves daily—best day 2–3
• Fridge up to 5 days in an airtight container
• Do not freeze—dressing separates
• Quick refresh: add fresh herbs + splash milk
• Serve ice-cold—texture best straight from fridge
• Perfect with grilled meats or as a main dish
Nutritional Information
Based on 10 servings:
• Calories: 420 kcal
• Protein: 22g
• Total Fat: 22g (Saturated 5g)
• Carbohydrates: 38g (Fiber 3g)
FAQ
1. Can I use leftover chicken?
Yes—grilled, baked, or rotisserie all work.
2. My salad dried out—what do I do?
Stir in 2–3 tablespoons of mayonnaise or milk.
3. Gluten-free version?
GF pasta—cook carefully to avoid it becoming mushy.
4. Make-ahead for party?
Yes—best 1–2 days ahead. Add delicate herbs day-of.
5. No mayo—what can I use?
All Greek yogurt + extra mustard/vinegar.
Conclusion
This Chicken Pasta Salad is pure make-ahead magic—creamy, crunchy, tangy, and so versatile you’ll make it for every barbecue, picnic, and potluck from now on. One giant bowl in the fridge and suddenly lunch is sorted, dinner sides are done, and everyone’s sneaking spoonfuls straight from the container. Keep rotisserie chicken and pasta stocked, and you’re always 20 minutes away from the crowd-pleasing salad that makes summer feel endless and effortless.

Chicken Pasta Salad Recipe: Creamy, Crunchy
Ingredients
- 1 lb rotini pasta
- 3 cups cooked chicken diced
- 1½ cups cherry tomatoes halved
- 1 cup diced cucumber
- 1 cup diced bell pepper
- ½ cup diced red onion
- 1 cup mayonnaise
- ½ cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Cook pasta; rinse cold.
- Dice chicken and veggies.
- Whisk creamy dressing.
- Toss everything together.
- Chill 2+ hours (overnight is best).
- Serve cold.
Notes
• Keeps 5 days
• Try buffalo or Greek variation
• Potluck superstar







