Description
Cold Chicken Pasta Salad combines tender cooked chicken, rotini pasta, crisp fresh vegetables, and a creamy herb dressing for a refreshing and satisfying meal perfect for picnics, potlucks, or easy meal prep lunches.
Ingredients
Pasta and Protein
- 12 oz rotini pasta
- 2 cups cooked chicken, diced
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup celery, sliced
- ¼ cup red onion, finely diced
Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package directions until al dente. Drain well and rinse under cold water to cool completely and stop the cooking process.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, diced cooked chicken, halved cherry tomatoes, diced cucumber, sliced celery, and finely diced red onion. Mix gently to combine all ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, lemon juice, Italian seasoning, salt, and black pepper until smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the pasta and chicken mixture. Toss thoroughly but gently to coat all ingredients evenly with the dressing.
- Chill the Salad: Cover the salad bowl and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill fully.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the salad for a fresh herbal note and appealing presentation.
Notes
- Rotisserie chicken is a convenient and flavorful shortcut for the cooked chicken.
- Add shredded cheddar cheese or diced avocado to enhance flavor and texture.
- Store the salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American