Chicken Pasta Salad Recipe
This chicken pasta salad has no mayo and works well for meal prep. It's make it with chicken, vegetables, rotini, and a creamy Greek yogurt dressing.
Servings: 6 servings
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.
Video
Notes
My Top Tip: Chill the salad for at least 30 minutes before serving. It gives the dill time to really come through and softens the sharpness of the red onion.
Storage: Store the pasta salad in an airtight container in the fridge for up to 3 days. If it dries out after sitting, mix in extra olive oil, yogurt, or dressing before serving.
Nutrition
Serving: 2cups | Calories: 341kcal | Carbohydrates: 40g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 36mg | Sodium: 253mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg
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