This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Chicken Pasta Salad is So Good
You know those nights when you just start pulling random ingredients out of the fridge and hope for the best? That’s how this chicken pasta salad came together for me.
I had some leftover chicken, half a box of pasta, and a mix of veggies that needed to be used up. A quick Greek yogurt dressing now it’s one of my favorite recipes for busy nights or even meal prep.
It’s fresh and flavorful but still filling, and it’s super easy to customize with whatever veggies or herbs I have on hand. Plus, it’s one of those dishes that somehow tastes even better the next day—always a win in my book!
Ingredients You’ll Need
- Fusilli or Rotini Pasta: The perfect pasta shape for holding onto the dressing. If you’re out of fusilli or rotini, penne or bowties work just as well. For a lighter option, try whole wheat or gluten-free pasta.
- Greek Yogurt: Use plain, full-fat yogurt. For a dairy-free option, use a plant-based yogurt alternative.
- Olive Oil: Avocado oil or a light vegetable oil can also work.
- Red Wine Vinegar: If you don’t have red wine vinegar, apple cider vinegar or lemon juice will do the trick.
- Dijon Mustard: Adds a little zing and helps bind the dressing. If you’re out, a grainy mustard or even yellow mustard can work.
- Red Onion: For a bit of crunch and bite. If raw red onion is too strong for you, try soaking it in cold water for 10 minutes before adding it to the salad, or swap it with diced shallots.
- Fresh Dill: Adds a fresh, herby flavor. No dill? Fresh parsley or basil would be a great substitute, or just use a little extra Italian seasoning.
- Italian Seasoning: A simple blend of herbs that adds a lot of flavor. If you don’t have it, mix dried oregano, basil, and thyme in equal parts.
- Salt and Black Pepper: Essential for seasoning. Adjust to taste, especially after tossing everything together.
- Cooked Chicken: A great way to use up leftovers or rotisserie chicken. Grilled or roasted chicken works best, but shredded chicken is fine too.
- Grape Tomatoes: Add sweetness and juiciness. Cherry tomatoes are a great swap, or you can dice up a large tomato if that’s what you have.
- Green Bell Pepper: Adds crunch and a bit of freshness. You can use any color bell pepper or even cucumbers for a different crunch.
- Frozen Corn (Thawed): Adds a little sweetness and texture. Fresh corn cut off the cob works great in summer, or canned corn (drained) works if you’re in a pinch.
Popular Additions
- Avocado: Dice 1 ripe avocado and gently fold it in just before serving.
- Cheese: Add ½ cup of crumbled feta or shredded Parmesan.
- Olives: Toss in ¼ cup of sliced Kalamata or black olives for a briny flavor.
- Cucumbers: Dice 1 small cucumber and mix it in for extra crunch and freshness.
- Sun-Dried Tomatoes: Chop up ¼ cup of sun-dried tomatoes for a chewy, slightly sweet addition.
- Hard-Boiled Eggs: Dice 2 hard-boiled eggs for an extra protein boost.
- Pine Nuts or Almonds: Sprinkle 2 tablespoons of toasted pine nuts or slivered almonds.
- Fresh Basil or Parsley: Add 2 tablespoons of freshly chopped basil or parsley.
- Hot Sauce or Chili Flakes: Mix in a dash of your favorite hot sauce or ½ teaspoon of red chili flakes for a little heat.
How to Make Chicken Pasta Salad
My Best Chicken Pasta Salad Tips
- Cook the Pasta Just Right: Boil the pasta until al dente (firm to the bite). Overcooked pasta can get mushy when tossed with the dressing. Don’t forget to salt the water—it’s your first chance to flavor the pasta!
- Cool the Pasta Properly: After draining, rinse the pasta under cold water to stop the cooking process and cool it down quickly. This helps the dressing stick better and keeps the salad from becoming overly soft.
- Make it Ahead: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This gives the dressing time to meld with the pasta and veggies.
- Save Some Dressing: If you’re making the salad ahead, reserve a little dressing to toss in right before serving to freshen it up, as the pasta may absorb some of it while it sits.
What to Serve
- Tropical Fruit Salad
- No-Knead Mediterranean Olive Bread
- Creamy Asparagus Soup
- Oven Roasted Broccolini
Frequently Asked Questions
Store the pasta salad in an airtight container in the fridge for up to 3 days. If it dries out after sitting, mix in a little olive oil or yogurt before serving to freshen it up.
This can happen if the veggies release too much moisture after sitting. To avoid this, pat the veggies dry before adding them to the salad. If it’s already watery, drain off the excess liquid and stir in more dressing to bring back the flavor.
Mushy pasta is usually a result of overcooking. Always cook the pasta to al dente according to the package instructions, and rinse it under cold water to stop it from cooking further.
More Pasta Salad Recipes:
- Vegetarian Taco Pasta Salad
- Sun-dried Tomato & Chickpea Pasta Salad
- Classic Greek Pasta Salad
- Cold Tahini Pasta Salad
- Italian Pasta Salad
- Canned Tuna Pasta Salad
- Mediterranean Pasta Salad
If you try this feel good Chicken Pasta Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chicken Pasta Salad
Ingredients
- 8 ounces fusilli or rotini pasta
- ½ cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ red onion diced
- 2 tablespoons chopped fresh dill
- 2 teaspoons Italian seasoning
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- 2 cups cooked chicken diced
- 1 pint grape tomatoes halved
- 1 green bell pepper diced
- 1 cup frozen corn thawed
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse and set aside.
- Meanwhile in a large serving bowl, make the dressing by whisking yogurt, oil, vinegar, mustard, onion, dill, Italian seasoning, salt and pepper until smooth and emulsified.
- Add the cooked pasta on top of the dressing and stir to combine. Top with the chicken, tomatoes, green pepper and corn. Toss until everything is combined and evenly coated in the dressing.
- Chill for 30 minutes before serving to allow the flavors to develop.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I love this site and have left a number of 5 star reviews for the delicious recipes, but unfortunately we didn’t care for this pasta salad. The pasta plus strong taste of plain yogurt just wasn’t appealing. It was healthy, though, and easy to make. For transparency, I subbed tuna for the chicken.
This is a great pasta salad, I love the yogurt dressing. Usually pasta salads are made with mayonnaise dressing but the yogurt dressing is healthier and tastier! Simply delicious!!!
Aww, so happy you love the Greek yogurt dressing! Thank you!!
This is one of my favorite pasta salads. My family really likes pasta salads and they all said this was the best. The tangy yogurt dressing is delicious.
Aww, so glad you and your family loved it!! Thanks!