Chicken Pasta Salad
This chicken pasta salad is creamy, hearty, and packed with color and flavor in every single bite. It features protein-rich chicken, tender rotini pasta, crunchy fresh vegetables, and a tangy, creamy Dijon dressing that ties it all together beautifully. Ready in under 30 minutes and perfect for weekday lunches, backyard cookouts, or any time you need a crowd-pleasing dish fast.
Equipment
- Large pot For boiling the pasta, 4–6 quart capacity recommended
- Colander For draining and rinsing the pasta
- Large mixing bowl For combining all salad ingredients
- Medium bowl For whisking together the dressing
- Whisk For blending the dressing smoothly
- Sharp knife For dicing the vegetables
- Cutting board For prepping vegetables
- Measuring cups and spoons For accuracy
- Airtight storage container For chilling and storing the salad
Ingredients
For the Salad
- 12 oz rotini pasta 340g; cook al dente
- 2 cups cooked chicken breast about 300g; shredded or cubed, fully cooled
- 1/2 cup celery about 2 stalks or 60g; diced small
- 1/2 cup red bell pepper about 1/2 medium pepper or 75g; diced small
- 1/4 cup red onion about 40g; finely diced; rinse under cold water for milder flavor
- 1/3 cup frozen peas about 50g; thawed and patted dry
For the Creamy Dressing
- 3/4 cup mayonnaise about 180g; avocado oil mayo recommended
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- salt to taste; start with 1/4 tsp
- black pepper to taste; start with 1/4 tsp
For Garnish
- fresh dill sprinkled over top just before serving
Instructions
- Bring a large pot of salted water to a boil, add the rotini, and cook according to package directions (8–12 minutes) until al dente. Drain, rinse thoroughly under cold running water, and set aside.
- Dice the celery, red bell pepper, and red onion into small, even pieces (about 1/4 inch). Thaw the frozen peas at room temperature or under cold water and pat dry.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until completely smooth and creamy. Taste and adjust seasoning as needed.
- Add the cooled pasta, chicken, celery, red bell pepper, red onion, and peas to a large bowl, pour the dressing over everything, and gently fold until evenly coated.
- Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld. Before serving, stir well and add a spoonful of extra mayo if needed, then garnish with fresh dill.
Notes
- Cook pasta al dente — it continues to soften as it absorbs the dressing while chilling, so overcooked pasta will become mushy.
- Always rinse pasta with cold water after draining to stop the cooking process and prevent clumping.
- Make sure chicken is fully cooled before adding it to the salad — warm chicken can break down the dressing and make it greasy.
- If the salad looks dry after chilling overnight, simply stir in 1–2 tablespoons of fresh mayo to bring back the creaminess.
- For a lighter version, replace half or all of the mayo with plain Greek yogurt — it keeps the dressing creamy while reducing fat and adding protein.
- Rotisserie chicken is a great shortcut — it's already cooked, juicy, and adds extra flavor to the salad.
- Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — mayo-based dressings separate when thawed.
- Make-ahead tip: Cook pasta, prep vegetables, and make the dressing up to 2 days ahead. Store separately and combine the day you plan to serve.
- To make this salad gluten-free, swap the rotini for your favorite gluten-free pasta and ensure your Dijon mustard is certified gluten-free.
- For extra flavor variations, try Greek-style (feta, olives, lemon vinaigrette), BLT (bacon, cherry tomatoes, romaine), or Buffalo chicken (buffalo-sauced chicken, blue cheese dressing).
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 42gProtein: 26gFat: 22gSaturated Fat: 3.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 65mgSodium: 480mgPotassium: 380mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 4mgIron: 10mg
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