Description
This Creamy Chicken Pasta Salad is a delicious and satisfying cold pasta salad perfect for picnics, potlucks, or a quick lunch. It combines tender cooked chicken, rotini pasta, fresh vegetables, and a creamy dressing of mayonnaise, Greek yogurt, Dijon mustard, and lemon juice, seasoned perfectly with salt, pepper, and fresh parsley garnish for added brightness.
Ingredients
Scale
Pasta and Chicken
- 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)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to cool and stop the cooking process. Set aside.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, Dijon mustard, and lemon juice. Whisk together until smooth and creamy. Season with salt and pepper to taste.
- Combine ingredients: Add the cooled pasta, diced cooked chicken, cherry tomatoes, cucumber, red bell pepper, and green onions to the bowl with the dressing. Toss gently to coat all ingredients evenly with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill properly.
- Garnish and serve: Before serving, sprinkle fresh parsley over the top for a pop of color and freshness. Serve cold as a main dish or side salad.
Notes
- Using cooked chicken breast can save cooking time; leftover rotisserie chicken works well.
- For a lighter salad, substitute half or all of the mayonnaise with additional Greek yogurt.
- You can add other vegetables such as celery or olives for extra crunch and flavor.
- Make sure to chill the salad well to allow the dressing to fully absorb and blend flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
