Chicken pasta salad is fresh, filling, and perfect for meals or gatherings. Here’s a classic version that’s easy to customize 🍗🍝
Chicken Pasta Salad
Ingredients:
- 12 oz pasta (rotini, bowtie, or penne)
- 2 cups cooked chicken, diced or shredded (grilled or rotisserie works great)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup shredded cheese (cheddar, mozzarella, or parmesan)
- ½ cup olives or bell peppers (optional)
Dressing:
- ¾ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1–2 tbsp lemon juice or apple cider vinegar
- 1 tsp garlic powder
- Salt and pepper, to taste
- Optional: 1–2 tbsp Italian seasoning
Instructions:
- Cook pasta: Boil pasta in salted water until al dente. Drain and rinse with cold water.
- Mix salad: In a large bowl, combine pasta, chicken, tomatoes, cucumber, onion, cheese, and any extras.
- Make dressing: Whisk together all dressing ingredients until smooth.
- Combine: Pour dressing over salad and toss well.
- Chill: Refrigerate for at least 30 minutes before serving.
💡 Tips & Variations:
- For a lighter version, use more Greek yogurt and less mayo.
- Add bacon bits or avocado for extra flavor.
- Swap dressing for Italian or ranch for a different vibe.
- Season a bit extra after chilling—the pasta absorbs flavor.
If you want, I can give you a creamy ranch, Italian vinaigrette, or buffalo-style chicken pasta salad next.
