Chicken Pasta Salad Recipe: Creamy & Delicious
Perfect for Potlucks Salads.
A creamy and delicious chicken pasta salad perfect for potlucks, lunches, or a light dinner.
I first started making this recipe for family picnics when my kids were little. I wanted something I could make ahead that everyone would love. Over the years, it’s become the dish everyone requests. The bowl is always empty at the end of the day. Now, the smell of fresh dill and celery instantly takes me back to those warm afternoons on a checkered blanket. It’s more than just a recipe; it’s a little piece of our family story.
Why You'll Love This Pasta Salad
- •It’s the perfect make-ahead dish for gatherings.
- •The dressing is creamy but still feels light and fresh.
- •So easy to customize with your favorite veggies.
- •A guaranteed crowd-pleaser for both kids and adults.
- •Perfect for using up leftover cooked chicken.
This is, hands down, the best chicken pasta salad I've ever made. The dressing is perfectly balanced and so fresh tasting. My family devoured it! It’s already been requested for next week’s lunch.
Essential Ingredient Guide
- Pasta: I love using rotini because the little spirals catch the dressing so well. Bowties or shells are also lovely. Just choose something with some texture.
- Chicken: Using a rotisserie chicken is my favorite shortcut here. It’s so flavorful and saves so much time. Otherwise, any simply cooked chicken breast works perfectly.
- Greek Yogurt: This is my little secret. Mixing Greek yogurt with the mayo adds a wonderful tang and lightness to the dressing, so it never feels too heavy.
- Fresh Dill: Please use fresh dill if you can! It brings such a bright, beautiful flavor that you just can't get from dried. It really elevates the whole salad.
Complete Cooking Process
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook just until al dente. You want it to have a slight bite.
- Drain immediately and rinse with cold water to cool it down completely. Set aside.
- While the pasta cooks, you can get everything else ready.
- Chop your celery and red onion finely. I like a small dice so you get a bit in every bite.
- Shred or cube your cooked chicken.
- Chop the fresh dill. The kitchen will start to smell amazing.
- In a separate, smaller bowl, whisk together the mayo, Greek yogurt, lemon juice, Dijon, salt, and pepper.
- In a very large bowl, combine the cooled pasta, chicken, celery, red onion, and dill.
- Pour the dressing over top and fold everything together gently until it's all coated.
- Cover and let it chill. This step is so important for the flavor.
A Few Common Questions
→Can I make this chicken pasta salad ahead of time?
Yes, absolutely! It’s actually better when made a few hours ahead, or even the day before. The flavors really have time to come together. Just give it a gentle stir before serving.
→How long will this salad last in the fridge?
It keeps well in an airtight container for up to 3-4 days. The pasta might absorb some of the dressing, so you can add a little extra yogurt or mayo to freshen it up if you like.
→What other vegetables can I add?
So many things! Halved cherry tomatoes, peas, or finely chopped red bell pepper would all be beautiful and delicious additions. Just add what feels good to you.
→Can I use something other than mayonnaise?
Of course. You could use all Greek yogurt for a lighter, tangier dressing, or try a quality avocado oil-based mayo. The taste will change, but it will still be lovely.
Chicken Pasta Salad Recipe: Creamy & Delicious
Chicken pasta salad with a creamy mayo-yogurt dressing. Easy to make, perfect for potlucks, lunches, or a tasty side dish. Try it now!
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Salad
- 011 pound rotini or fusilli pasta
- 023 cups cooked chicken, shredded or cubed
- 031 cup celery, finely chopped
- 041/2 cup red onion, finely chopped
- 051/4 cup fresh dill, chopped
For the Creamy Dressing
- 011 cup mayonnaise
- 021/2 cup plain Greek yogurt
- 032 tablespoons fresh lemon juice
- 041 tablespoon Dijon mustard
- 051 teaspoon salt, or to taste
- 061/2 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Don't overcook it, or the salad can get mushy. It’s one of those small things that makes a big difference.
Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Let it drain really well.
While the pasta cools, whisk together all the dressing ingredients in a small bowl: mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Taste it and see if it needs a little more salt.
In a large bowl, combine the cooled pasta, cooked chicken, chopped celery, red onion, and fresh dill. Give it a gentle toss.
Pour the dressing over the pasta mixture. Stir gently until everything is evenly coated. Sometimes I start with half the dressing and add more until it feels just right.
Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This lets all the flavors meld together beautifully. It's honestly even better the next day.
Notes & Tips
- 1Feel free to adjust the ratio of mayonnaise to Greek yogurt based on your preference for creaminess or tang.
- 2If you don't have fresh dill, you can use 1 tablespoon of dried dill, but the flavor won't be quite as bright.
- 3For extra crunch, you could add a handful of toasted slivered almonds just before serving.
Tools You'll Need
- •Rinse your pasta with cold water after cooking. This stops it from becoming sticky and helps keep it firm.
- •Don't skip the chilling time. It makes a huge difference in how the flavors develop.
- •Taste the dressing before you mix it in. It's your last chance to easily adjust the salt or lemon juice.
- •Use rotisserie chicken for a quick and flavorful shortcut. It's a lifesaver on busy days.