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Rotisserie Chicken Pasta Salad

Quick and Creamy Rotisserie Chicken Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz uncooked short pasta (rotini, shells, or fusilli)
  • 2 cups shredded rotisserie chicken (about 8 oz)
  • 1 cup frozen peas, thawed and drained
  • 2 ribs celery, diced small
  • ¼ cup finely chopped red onion
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp dried dill
  • ½ tsp salt, plus more for pasta water
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Boil salted water and cook pasta until al dente. Drain and rinse under cold water until cool.
  2. In a large bowl, whisk together mayo, yogurt, lemon juice, zest, mustard, dill, salt, and pepper.
  3. Add cooled pasta, chicken, peas, celery, and onion. Fold until evenly coated.
  4. Cover and chill at least 30 minutes. Toss again and garnish with parsley before serving.

Notes

If you want to serve it right away, rinse the pasta until it is completely cold so it doesn’t thin the dressing. Leftovers keep well for days.