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Chicken Pasta Salad

A delightful and refreshing salad perfect for summer barbecues or quick weeknight dinners, made with tender chicken, colorful veggies, and creamy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

For the pasta and chicken

  • 8 ounces fusilli (or rotini pasta)
  • 2 cups cooked chicken (diced) Leftover chicken works great.

For the dressing

  • 1/2 cup Greek yogurt
  • 3 tablespoons olive oil Adjust for preferred creaminess.
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup red onion (diced)
  • 2 tablespoons chopped fresh dill Fresh herbs are recommended.
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt Plus more for pasta water.
  • 1/2 teaspoon black pepper

For the vegetables

  • 1 pint grape tomatoes (halved)
  • 1 medium green bell pepper (diced)
  • 1 cup frozen corn (thawed)

Instructions
 

Preparation

  • In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse, and set aside.
  • In a large serving bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, Dijon mustard, diced red onion, chopped dill, Italian seasoning, salt, and black pepper until smooth and well combined.
  • Add the cooked pasta to the bowl with the dressing and stir to combine thoroughly. Then, add the cooked chicken, halved grape tomatoes, diced green bell pepper, and thawed corn. Toss everything until well mixed and coated in the dressing.
  • For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Best served cold. Garnish with additional dill or grated cheese for extra flavor. Store in an airtight container and consume within 3 to 5 days. Stir before serving, adding more dressing or lemon juice if desired.
Keyword Chicken Pasta Salad, Easy recipe, Healthy Salad, Meal Prep, Summer Dish