Description
This Chicken Pasta Salad is a crowd-pleaser with tender chunks of grilled chicken, colorful veggies, and perfectly cooked pasta, all tossed in a light and tangy dressing. It’s the ideal dish for potlucks, picnics, or a make-ahead lunch.
Ingredients
For the Chicken Pasta Salad:
- 2 cups cooked and shredded chicken breast (about 2 medium chicken breasts)
- 3 cups uncooked pasta (rotini, penne, or bowtie are great choices)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup sweet corn kernels (fresh or frozen)
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil (for the chicken)
For the Dressing:
- 1 cup mayonnaise (for a lighter version, use Greek yogurt)
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar (or white wine vinegar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: 1 tablespoon honey or sugar for a hint of sweetness
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 8-10 minutes, depending on the type of pasta you’re using. Once the pasta is done, drain it using a colander and rinse it under cold water to stop the cooking process and cool the pasta down.
Drizzle a little olive oil over the cooked pasta to prevent it from sticking together. Set the pasta aside while you prepare the other ingredients.
While the pasta is cooking, prepare the chicken. You can either grill, bake, or pan-sear the chicken breasts. To do so, season the chicken breasts with olive oil, salt, pepper, and any desired spices (such as paprika or garlic powder).
If baking, preheat the oven to 375°F (190°C) and bake the chicken for about 25-30 minutes until fully cooked through and juices run clear. If grilling or pan-searing, cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Once cooked, allow the chicken to rest for a few minutes before shredding or chopping it into bite-sized pieces. You can use two forks to shred the chicken or chop it with a knife for more even-sized pieces.
While the pasta and chicken are cooking, prepare the vegetables. Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Cut the cherry tomatoes in half.
If using frozen corn, ensure it is thawed. Fresh corn can be cooked in a pot of boiling water for a few minutes until tender, or you can simply use it raw if you prefer a crunchier texture.
Chop the fresh parsley and set it aside for garnish.
In a medium bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, garlic powder, onion powder, salt, and pepper. If you like a bit of sweetness in your dressing, you can add honey or sugar to taste.
Mix the ingredients until smooth and well-combined. Taste the dressing and adjust the seasoning as needed.
In a large mixing bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, cucumber, red bell pepper, red onion, sweet corn, and parsley. Gently toss to combine.
Pour the dressing over the pasta and vegetable mixture. Toss everything together until the pasta and vegetables are evenly coated with the dressing. Make sure the chicken is distributed throughout the salad.
For best results, cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes to 1 hour. Chilling the salad allows the flavors to meld together and enhances the overall taste.
Once the Chicken Pasta Salad has chilled, give it a quick stir to redistribute the dressing. Serve it cold as a side dish or light main course. Garnish with extra chopped parsley or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-22g
- Carbohydrates: 30-35g
- Protein: 20-25g