Pasta Salad Combo
This Chicken Pasta Salad is a flexible dish that works well for many occasions—family dinners, picnics, potlucks, meal prep, or quick lunches. Tender chicken, perfectly cooked pasta, crunchy vegetables, and a creamy, tangy dressing combine to create a meal that’s satisfying yet refreshing.
Served chilled on a warm day or straight from the refrigerator, it delivers bright colors, fresh textures, and bold flavors in every bite.
Chicken Pasta Salad 🥗✨
Ingredients
For the Salad
| Ingredient | Amount / Notes |
|---|---|
| Cooked pasta | Rotini, penne, fusilli, or bowtie work well |
| Cooked chicken | Grilled, roasted, or pan-cooked breast |
| Cherry tomatoes | Halved |
| Cucumber | Diced |
| Red onion | Finely chopped |
| Bell pepper | Diced |
| Sweet corn | Optional, adds sweetness and crunch |
| Fresh parsley or basil | Chopped |
For the Dressing
| Ingredient | Amount / Notes |
|---|---|
| Mayonnaise or Greek yogurt | Or use a blend of both |
| Olive oil | A light drizzle |
| Lemon juice or apple cider vinegar | Adds freshness |
| Dijon mustard | 1–2 teaspoons |
| Garlic powder | ½ teaspoon |
| Salt and black pepper | To taste |
| Optional spices | Paprika or Italian seasoning |
Step-by-Step Instructions
Step 1: Cook the Pasta
Fill a large pot with salted water and bring it to a boil. Cook the pasta according to package instructions until al dente. Drain it and briefly rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
Step 2: Prepare the Chicken
If using raw chicken, season the breasts with salt, pepper, and optional spices such as paprika or Italian seasoning. Cook them in a little olive oil over medium heat until fully cooked and lightly browned. Let the chicken rest, then slice or dice it into bite-sized pieces.
Step 3: Prepare the Vegetables
Dice the cucumber, bell pepper, and red onion into even pieces. Slice the cherry tomatoes in half and chop the fresh herbs to add color and flavor.
Step 4: Mix the Dressing
In a small bowl whisk together the mayonnaise (or yogurt), olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning if needed—it should be creamy with a balanced tang.
Step 5: Combine the Salad
In a large bowl add the cooled pasta, chicken pieces, and prepared vegetables. Pour the dressing over the mixture and toss gently until everything is evenly coated.
Step 6: Chill the Salad
Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time helps the flavors blend together.
Step 7: Serve
Stir the salad lightly before serving. Add extra herbs, a pinch of salt, or a squeeze of lemon juice if desired. Serve chilled or slightly cool.
✨ Tip: This recipe is very adaptable—use whatever vegetables you have on hand, add leftover rotisserie chicken, or substitute a yogurt-based dressing for a lighter, tangier variation.
