Chicken 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
Scale
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
Find it online: https://famdishes.com/chicken-pasta-salad-recipe/
