Chicken Pasta Salad

Name: Chicken Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 8 ounces fusilli (or rotini pasta); ½ cup Greek yogurt; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; ¼ red onion (diced); 2 tablespoons chopped fresh dill; 2 teaspoons Italian seasoning; ½ teaspoon salt ( plus more for pasta water); ½ teaspoon black pepper; 2 cups cooked chicken (diced); 1 pint grape tomatoes (halved); 1 green bell pepper (diced); 1 cup frozen corn (thawed)

Yumna Jawad

Published Jan 01, 2025

5 from 23 votes

This Chicken Pasta Salad is a cold pasta salad that's made with chicken, veggies, and a tangy Greek yogurt dressing that's just so good!

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Prep Time 20

Servings 6 servings

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Chicken pasta salad recipe in a serving bowl.

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My Chicken Pasta Salad is So Good
Ingredients You’ll Need
Popular Additions
How to Make Chicken Pasta Salad
My Best Chicken Pasta Salad Tips
What to Serve
Frequently Asked Questions
More Pasta Salad Recipes:
Chicken Pasta Salad Recipe

My Chicken Pasta Salad is So Good

You know those nights when you just start pulling random ingredients out of the fridge and hope for the best? That’s how this chicken pasta salad came together for me.

I had some leftover chicken, half a box of pasta, and a mix of veggies that needed to be used up. A quick Greek yogurt dressing now it’s one of my favorite recipes for busy nights or even meal prep.

It’s fresh and flavorful but still filling, and it’s super easy to customize with whatever veggies or herbs I have on hand. Plus, it’s one of those dishes that somehow tastes even better the next day—always a win in my book!

This recipe was part of our monthly Cooking Challenge for January 2025!

Ingredients You’ll Need

Ingredients for recipe before prepping: corn, oil, diced cooked chicken, greek yogurt, dijon mustard, red wine vinegar, salt and pepper, bell pepper, red onion, fusilli pasta, grape tomatoes, fresh dill, and Italian seasoning.

Fusilli or Rotini Pasta: The perfect pasta shape for holding onto the dressing. If you’re out of fusilli or rotini, penne or bowties work just as well. For a lighter option, try whole wheat or gluten-free pasta.
Greek Yogurt: Use plain, full-fat yogurt. For a dairy-free option, use a plant-based yogurt alternative.
Olive Oil: Avocado oil or a light vegetable oil can also work.
Red Wine Vinegar: If you don’t have red wine vinegar, apple cider vinegar or lemon juice will do the trick.
Dijon Mustard: Adds a little zing and helps bind the dressing. If you’re out, a grainy mustard or even yellow mustard can work.
Red Onion: For a bit of crunch and bite. If raw red onion is too strong for you, try soaking it in cold water for 10 minutes before adding it to the salad, or swap it with diced shallots.
Fresh Dill: Adds a fresh, herby flavor. No dill? Fresh parsley or basil would be a great substitute, or just use a little extra Italian seasoning.
Italian Seasoning: A simple blend of herbs that adds a lot of flavor. If you don’t have it, mix dried oregano, basil, and thyme in equal parts.
Salt and Black Pepper: Essential for seasoning. Adjust to taste, especially after tossing everything together.
Cooked Chicken: A great way to use up leftovers or rotisserie chicken. Grilled or roasted chicken works best, but shredded chicken is fine too.
Grape Tomatoes: Add sweetness and juiciness. Cherry tomatoes are a great swap, or you can dice up a large tomato if that’s what you have.
Green Bell Pepper: Adds crunch and a bit of freshness. You can use any color bell pepper or even cucumbers for a different crunch.
Frozen Corn (Thawed): Adds a little sweetness and texture. Fresh corn cut off the cob works great in summer, or canned corn (drained) works if you’re in a pinch.

Popular Additions

Avocado: Dice 1 ripe avocado and gently fold it in just before serving.
Cheese: Add ½ cup of crumbled feta or shredded Parmesan.
Olives: Toss in ¼ cup of sliced Kalamata or black olives for a briny flavor.
Cucumbers: Dice 1 small cucumber and mix it in for extra crunch and freshness.
Sun-Dried Tomatoes: Chop up ¼ cup of sun-dried tomatoes for a chewy, slightly sweet addition.
Hard-Boiled Eggs: Dice 2 hard-boiled eggs for an extra protein boost.
Pine Nuts or Almonds: Sprinkle 2 tablespoons of toasted pine nuts or slivered almonds.
Fresh Basil or Parsley: Add 2 tablespoons of freshly chopped basil or parsley.
Hot Sauce or Chili Flakes: Mix in a dash of your favorite hot sauce or ½ teaspoon of red chili flakes for a little heat.

How to Make Chicken Pasta Salad

Dressing ingredients in a bowl before mixing. — **Step 1:** In a large serving bowl, make the dressing.

Dressing after emulsified with cooked pasta added. — **Step 2:** Add the cooked pasta on top of the dressing and stir to combine.

Corn, diced veggies, and chicken added to bowl with pasta and dressing. — **Step 3:** Top with the chicken, tomatoes, green pepper and corn.

Pasta salad after tossing together. — **Step 4:** Toss until everything is combined and evenly coated in the dressing.

My Best Chicken Pasta Salad Tips

Cook the Pasta Just Right: Boil the pasta until al dente (firm to the bite). Overcooked pasta can get mushy when tossed with the dressing. Don’t forget to salt the water—it’s your first chance to flavor the pasta!
Cool the Pasta Properly: After draining, rinse the pasta under cold water to stop the cooking process and cool it down quickly. This helps the dressing stick better and keeps the salad from becoming overly soft.
Make it Ahead: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This gives the dressing time to meld with the pasta and veggies.
Save Some Dressing: If you’re making the salad ahead, reserve a little dressing to toss in right before serving to freshen it up, as the pasta may absorb some of it while it sits.

Serving of creamy chicken pasta salad in a bowl.

What to Serve

Frequently Asked Questions

How do I store chicken pasta salad?

Store the pasta salad in an airtight container in the fridge for up to 3 days. If it dries out after sitting, mix in a little olive oil or yogurt before serving to freshen it up.

Why is my pasta salad watery?

This can happen if the veggies release too much moisture after sitting. To avoid this, pat the veggies dry before adding them to the salad. If it’s already watery, drain off the excess liquid and stir in more dressing to bring back the flavor.

Why is my pasta mushy?

Mushy pasta is usually a result of overcooking. Always cook the pasta to al dente according to the package instructions, and rinse it under cold water to stop it from cooking further.

Fork lifting up a bite of pasta salad with chicken from a bowl.

More Pasta Salad Recipes:

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