Pasta Chicken Salad Recipe
Make Pasta Chicken Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 3 cups short pasta and cook according to package directions until al dente (usually 8–11 minutes). Reserve 1/4 cup of the pasta cooking water, then drain pasta and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Shake off excess water.
- 2
Prepare vegetables
While pasta cooks, thinly slice 3 celery stalks, dice 1 cup red bell pepper, finely chop 1/4 cup red onion, halve 1 cup cherry tomatoes (if using), and chop 2 tablespoons fresh parsley. Thaw 1/2 cup frozen peas under cold running water and drain.
- 3
Combine salad base
Place cooled pasta in a large mixing bowl. Add 2 cups cooked chicken (shredded or diced), sliced celery, diced red pepper, chopped red onion, thawed peas, halved tomatoes (optional), and chopped parsley. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the mixture and toss gently to combine.
Dressing
- 4
Mix dressing
In a medium bowl or jar, whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 2 teaspoons apple cider vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon honey until smooth. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning: add a splash of reserved pasta water if you prefer a thinner consistency or a pinch more salt/pepper or lemon if needed.
- 5
Dress the salad
Pour the dressing over the pasta-chicken mixture. Using a large spoon or spatula, fold the dressing into the salad until everything is evenly coated. If the salad seems dry, add up to 2 tablespoons of the reserved pasta water and toss again.
- 6
Chill and serve
Cover the salad and refrigerate for at least 30 minutes to let flavors meld (up to 24 hours). Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Garnish with extra chopped parsley. Serve chilled or at cool room temperature.