Description
This cold chicken pasta salad is the ultimate no-fuss, make-ahead meal. Loaded with juicy chicken, al dente pasta, fresh veggies, and a creamy herb dressing, it’s refreshing and filling—perfect for lunch, dinner, or picnics. The recipe is easy to customize with your favorite ingredients and can be made ahead for the best flavor. It’s a total crowd-pleaser, every time.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups cooked chicken, shredded or chopped
- 1 cup diced celery
- ½ cup chopped red bell pepper
- ½ cup sliced cucumbers
- ¼ cup diced red onion
- ¾ cup mayonnaise
- 2 tbsp white vinegar or lemon juice
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp chopped fresh dill or parsley
- Optional: ½ cup cubed cheddar or feta cheese
Instructions
- Boil pasta until just al dente, rinse under cold water, and drain well.
- Shred or dice cooked chicken into bite-sized pieces.
- In a small bowl, whisk together mayonnaise, vinegar/lemon juice, mustard, garlic powder, salt, pepper, and herbs.
- In a large bowl, combine pasta, chicken, veggies, and cheese (if using).
- Pour dressing over the salad and mix gently until everything is evenly coated.
- Cover and chill for at least 1 hour before serving.
Notes
- Taste and adjust the seasoning after chilling—it may need a pinch more salt or a squeeze of lemon.
- Add more veggies like cherry tomatoes or carrots for extra crunch.
- A spoonful of sweet relish or honey can balance the dressing if it’s too tangy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad/Main
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg