Chicken Pasta Salad
This Chicken Pasta Salad is a perfect blend of tender chicken, hearty pasta, and crisp vegetables, all tossed in a creamy, tangy dressing. It's a refreshing and satisfying dish that works wonderfully as a main course, side dish, or quick lunch.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced or shredded Use rotisserie chicken for convenience.
- 3 cups pasta (such as rotini, penne, or bowtie), cooked and cooled Short pasta shapes work best.
- 1/2 cup mayonnaise Can mix with Greek yogurt for a healthier option.
- 1/2 cup celery, finely chopped
- Salt and pepper, to taste
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and rinse under cold water to cool. Set aside.
Preparing Chicken
- If using leftover chicken, dice or shred it into bite-sized pieces.
- If cooking fresh chicken, season with salt and pepper, then grill, bake, or boil until fully cooked. Let it cool before chopping.
Combining Ingredients
- In a large mixing bowl, add the cooked pasta, diced chicken, chopped celery, and mayonnaise.
- Gently toss all ingredients until the pasta and chicken are evenly coated.
- Season with salt and pepper to taste.
Chilling and Serving
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Give the salad a quick stir before serving. Enjoy chilled!
Notes
Store any leftover chicken pasta salad in an airtight container in the refrigerator for up to 3 days. If it seems dry after chilling, add more mayonnaise or a splash of olive oil.