Chicken Pasta Salad Recipe
Introduction
Chicken Pasta Salad is a bright and satisfying dish perfect for lunch or a light dinner. Creamy Greek yogurt dressing and fresh veggies make it both flavorful and refreshing. It’s easy to prepare and great for meal prep or potlucks.
Ingredients
- 8 ounces fusilli (or rotini pasta)
- ½ cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ red onion (diced)
- 2 tablespoons chopped fresh dill
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- 2 cups cooked chicken (diced)
- 1 pint grape tomatoes (halved)
- 1 green bell pepper (diced)
- 1 cup frozen corn (thawed)
Instructions
- Step 1: In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse with cold water, and set aside.
- Step 2: Meanwhile, in a large serving bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, Dijon mustard, diced red onion, chopped dill, Italian seasoning, salt, and black pepper until smooth and emulsified.
- Step 3: Add the cooked pasta to the dressing and stir gently to combine. Then top with diced chicken, halved grape tomatoes, diced green bell pepper, and thawed corn. Toss everything together until evenly coated with the dressing.
- Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Tips & Variations
- For extra crunch, add sliced cucumbers or toasted pine nuts.
- Substitute cooked turkey or tofu for chicken to change up the protein.
- Use fresh corn when in season for a sweeter flavor.
- Adjust the amount of Dijon mustard for a milder or tangier dressing.
Storage
Store the chicken pasta salad in an airtight container in the refrigerator for up to 3 days. For best taste and texture, consume within this time. When ready to serve, you can enjoy it chilled directly from the fridge—no reheating needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it’s ideal to prepare the salad a few hours ahead or the night before so the flavors have time to develop. Just keep it refrigerated until serving.
What pasta works best for this salad?
Fusilli or rotini are great because their spiral shape holds onto the dressing well, but you can also use other short pasta shapes like penne or farfalle.
PrintChicken Pasta Salad Recipe
A refreshing and flavorful Chicken Pasta Salad made with fusilli pasta, tender diced chicken, fresh vegetables, and a creamy Greek yogurt dressing infused with herbs and Italian seasoning. Perfect for a light lunch or a cool side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Pasta
- 8 ounces fusilli (or rotini pasta)
Dressing
- ½ cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ red onion, diced
- 2 tablespoons chopped fresh dill
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
Main Ingredients
- 2 cups cooked chicken, diced
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- 1 cup frozen corn, thawed
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the fusilli pasta al dente according to package instructions, usually about 9–11 minutes. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
- Make Dressing: In a large serving bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, diced red onion, chopped fresh dill, Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper until the mixture is smooth and well emulsified.
- Combine Pasta and Dressing: Add the cooled pasta to the bowl with the dressing and stir thoroughly to coat the pasta evenly with the creamy mixture.
- Add Vegetables and Chicken: Top the dressed pasta with diced cooked chicken, halved grape tomatoes, diced green bell pepper, and thawed corn. Toss everything gently until all ingredients are combined and coated with dressing.
- Chill: Cover the pasta salad and refrigerate for 30 minutes before serving. This chilling step allows the flavors to meld beautifully and the salad to become refreshing.
Notes
- For best results, use freshly cooked pasta cooled to room temperature to prevent the dressing from becoming watery.
- You can substitute cooked rotisserie chicken or leftover roasted chicken for convenience.
- Adjust the seasoning with additional salt and pepper to taste before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To make this salad vegetarian, omit the chicken or substitute with chickpeas or tofu.
Keywords: chicken pasta salad, pasta salad recipe, fusilli pasta salad, Greek yogurt dressing, summer salad, easy pasta salad
