Chicken Pasta Salad
What’s great about this chicken pasta salad is how versatile it is. You can tweak the ingredients based on what you have on hand or what flavors you’re craving.
Equipment
- Large pot
- Mixing Bowls
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Large spoon or silicone spatula
Ingredients
For the Salad
- 3 cups cooked pasta rotini or penne work great
- 2 cups cooked chicken chopped or shredded
- 1 cup cherry tomatoes halved
- 1/2 cup red bell pepper diced
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/2 cup shredded cheddar cheese optional
- 1/4 cup chopped fresh parsley
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or more mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta and cook according to the package directions until al dente (firm to the bite).
- Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
- Set it aside in a large mixing bowl.
- Pro Tip: Don’t skip the cold rinse—it keeps the pasta from sticking and clumping together later.
Step 2: Prep the Chicken
- If you're using leftover or rotisserie chicken, shred or chop it into bite-sized pieces.
- For freshly cooked chicken, season lightly with salt and pepper, then grill, bake, or pan-cook until fully done.
- Let it cool slightly before cutting into chunks.
- Pro Tip: Use rotisserie chicken when you're short on time—it adds a roasted flavor and saves effort.
Step 3: Chop the Vegetables
- Halve the cherry tomatoes.
- Dice the bell pepper and cucumber into small, even pieces for a balanced bite.
- Finely chop the red onion so it doesn’t overpower the salad.
- Roughly chop the parsley and set it aside for the final mix.
- Pro Tip: If raw onion is too sharp for your taste, soak it in cold water for 5–10 minutes, then drain—it mellows out the bite.
Step 4: Make the Dressing
- In a separate bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and red wine vinegar (or lemon juice).
- Add garlic powder, oregano, a pinch of salt, and a few cracks of black pepper.
- Whisk until smooth and creamy.
- Pro Tip: Taste and adjust seasoning now—this is your flavor base, so make sure it's just right before mixing it in.
Step 5: Combine Everything
- In the large bowl with the pasta, add the chopped chicken, all the veggies, shredded cheese (if using), and parsley.
- Pour the dressing over everything.
- Gently toss with a large spoon or spatula until everything is evenly coated.
- Pro Tip: Use a folding motion when tossing to avoid breaking the pasta or mashing the ingredients.
Step 6: Chill and Serve
- Cover the bowl and let the salad chill in the fridge for at least 30 minutes before serving.
- This helps the flavors meld together beautifully.
- Pro Tip: You can make this up to a day ahead—just give it a quick stir and refresh with a splash of vinegar or a spoonful of yogurt before serving.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~350–420 kcal
- Protein: ~20–25g
- Carbohydrates: ~30–35g
- Fat: ~18–22g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~350–500mg