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Chicken Pasta Salad

Chicken Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb dried short pasta (rotini or elbows)
  • 2 cups cooked, shredded chicken
  • 3 stalks celery, diced small
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1/2 cup frozen peas, thawed (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, rinse under cold water until cool, and drain well.
  2. In a small bowl, whisk mayonnaise, yogurt, mustard, vinegar, garlic powder, dill, salt, and pepper until smooth.
  3. In a large bowl, combine cooled pasta, chicken, celery, bell pepper, onion, and peas. Pour dressing over and fold until evenly coated.
  4. Cover and refrigerate at least 30 minutes. Toss again, garnish with extra dill and black pepper, and serve chilled.

Notes

The salad tastes best after a rest, so plan to make it at least 30 minutes ahead. It keeps well for several days, making it ideal for meal prep. If it seems dry after chilling, stir in a spoonful of yogurt or a splash of vinegar.