Tasty Chicken Pasta Salad Recipes

This is my happy place pasta salad: twirly noodles tossed with juicy chicken, crunchy veggies, and this zippy-creamy dressing that clings to every curve like it was born for it. It’s picnic food that’s not boring, weeknight-friendly, and somehow keeps tasting better the longer it hangs out in the fridge. If you love a cold pasta salad that actually feels like a meal, this one is about to become your default.

My husband calls this “the bowl,” like I’m supposed to telepathically know which bowl he means when he texts “is there any of the bowl left?” The kids pick out the bell peppers first (goblins), then go back for seconds anyway. We pack it for soccer, for road trips, for those evenings when the kitchen looks like a tornado and we just need something that doesn’t require an oven. It’s earned regular-rotation status around here.

Why You’ll Love This Tasty Chicken Pasta Salad Recipes

– It’s fast-fast: cooked and assembled in like 30 minutes, plus a little chill time if you can wait.
– The dressing is creamy without being heavy. Tangy lemon, a kiss of Dijon, and it doesn’t glop up.
– Rotisserie chicken hero moment. Zero shame shortcut.
– Stays good for days, which means lunches are handled and your future self will send you a thank-you note.
– Totally flexible: peas or no peas, dill or parsley, yogurt or mayo—she’s cool with substitutions.
– Kid-approved, husband-hoards-it-approved, potluck-proof.

How to Make It

Okay, boil a big pot of salty water—salty like the sea, I’m serious—and toss in a box (12 ounces) of short pasta. Rotini, shells, bowties, it’s all good. Cook till just-tender. We want al dente because it soaks up dressing later and softens more in the fridge.

While the pasta’s doing its thing, whisk up the dressing in the big bowl you plan to serve in (one less dish): about 1/2 cup mayo and 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon, 1 tablespoon honey, a grated clove of garlic, and a good pinch of kosher salt and black pepper. If it looks too thick, drizzle in a tablespoon or two of olive oil or a splash of pasta water later. Smell it. If it makes you smile, it’s right.

Chop your add-ins: 2 cups cooked chicken (rotisserie forever), 1 cup diced red bell pepper, 1 cup sliced celery, a handful of chopped herbs (dill and parsley are my favorites), and a little red onion if you like the bite. Frozen peas straight from the freezer? Toss ’em in—they thaw fast.

Drain the pasta, rinse quickly under cool water (I know, controversial—but for pasta salad I do a brief rinse so it doesn’t steam itself soggy), then shake off every last drop. Toss the warm pasta right into the dressing so it drinks it up.

Fold in chicken and veggies, taste for salt and lemon, and try—TRY—to let it chill for 20–30 minutes so the flavors settle down and become friends. Makes about 6 servings and disappears faster than that.

Ingredient Notes

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– Short pasta (rotini, bowtie, shells): Twists and pockets hold dressing like champs. Overcook and it turns mushy in the fridge—keep it al dente.
– Cooked chicken: Rotisserie is queen. Leftover grilled or baked works too—just dice or shred so you get a bit in every bite.
– Mayo + Greek yogurt: Best of both worlds—creamy but lighter. All-mayo is richer; all-yogurt can get tangy-sharp. I like 50/50.
– Lemon juice: Wakes everything up. Bottled in a pinch, but fresh tastes brighter.
– Dijon mustard: Secret glue. Helps emulsify, adds a little hum in the background.
– Honey: Tiny nudge of sweet to balance the lemon. Sugar or maple works if that’s what you’ve got.
– Garlic: One small clove, grated. Too much and it takes over (been there—could taste it the next day).
– Red onion: Soak slices in cold water for 5 minutes if you want the color without the burn.
– Celery + bell pepper: Crunch squad. Don’t skip unless you like soft-on-soft.
– Fresh herbs (dill/parsley): This is the “oooh, what is that?” moment. Dried works, but fresh is a little miracle.

Recipe Steps

1. Boil pasta in well-salted water until al dente (about 8–10 minutes); drain and briefly rinse cool.
2. Whisk mayo, Greek yogurt, lemon juice, Dijon, honey, grated garlic, salt, and pepper in a large bowl.
3. Toss warm pasta into dressing to coat while it’s still a little warm.
4. Stir in chicken, bell pepper, celery, red onion, peas (optional), and chopped herbs.
5. Taste and adjust with more salt, pepper, or lemon; drizzle a little olive oil if it feels too thick.
6. Chill 20–30 minutes before serving, or eat immediately if patience is not your thing.

What to Serve It With

– Sliced watermelon and a sprinkle of flaky salt (trust me).
– Grilled corn or asparagus—warm + cold is a vibe.
– Garlic bread or a crusty baguette for the carb-on-carb life.
– A big green salad with a simple vinaigrette to keep it fresh.

Tips & Mistakes

– Salt the pasta water—otherwise the whole bowl tastes flat later.
– Don’t overcook the noodles. They soften as they sit in dressing.
– Dress the pasta while it’s warm so it soaks in flavor.
– If making ahead, hold back a couple tablespoons of dressing to freshen it up before serving.
– Add watery veggies (like cucumbers or tomatoes) right before serving to avoid puddles.

Storage Tips

Pop leftovers into an airtight container and keep in the fridge up to 4 days. It’s amazing cold straight from the container, and yes, I’ve eaten it for breakfast with coffee and no regrets. If it tightens up, splash in a teaspoon of water or lemon and give it a quick stir to bring it back to life.

Variations and Substitutions

– Swap proteins: rotisserie chicken → canned chicken or leftover turkey; veggie? Chickpeas are great.
– Cream base: mayo ↔ Greek yogurt; add a spoon of sour cream for tang.
– Sweetener: honey ↔ sugar ↔ maple syrup.
– Herbs: dill ↔ parsley ↔ basil; dried oregano works in winter.
– Add-ins: halved grapes, diced apple, bacon bits, cheddar cubes, sun-dried tomatoes, olives.
– Dressing twist: go ranch-style (add ranch seasoning) or go Italian (olive oil + red wine vinegar + oregano).
– Gluten-free: use a sturdy GF pasta and rinse very briefly to keep texture.
– Dairy-free: use vegan mayo and skip the yogurt; loosen with olive oil and lemon.

Frequently Asked Questions

Tasty Chicken Pasta Salad Recipes

A bright, creamy chicken pasta salad loaded with rotini, juicy tomatoes, crisp cucumber, olives, and feta, all tossed in a zesty lemon–Dijon dressing. Perfect for make-ahead lunches, potlucks, or a light weeknight dinner.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce rotini pasta dry
• ▢ 2 cup cooked chicken breast diced
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.75 cup cucumber diced
• ▢ 0.5 cup red onion thinly sliced
• ▢ 0.5 cup red bell pepper diced
• ▢ 0.5 cup black olives sliced
• ▢ 0.5 cup feta cheese crumbled
• ▢ 0.25 cup fresh parsley chopped
• ▢ 0.5 cup mayonnaise
• ▢ 0.25 cup Greek yogurt plain
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 2 tablespoon lemon juice fresh
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.5 teaspoon dried oregano
• ▢ 0.25 teaspoon crushed red pepper flakes optional

Instructions

Preparation Steps

• Cook the rotini in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool completely, then shake off excess water.
• In a mixing bowl, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, Dijon, honey, garlic powder, salt, black pepper, and oregano until smooth.
• In a large bowl, combine cooled pasta, chicken, cherry tomatoes, cucumber, red onion, bell pepper, olives, parsley, and feta.
• Pour the dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning with additional salt, pepper, or lemon juice to taste. Add red pepper flakes if using.
• Cover and chill for 30 minutes to let the flavors meld. Toss again before serving.

Notes

For best texture, rinse the pasta to stop cooking and cool it quickly. This salad holds well for up to 3 days in the refrigerator; if making ahead, reserve a little dressing to refresh before serving.