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.