Ingredients
For the Salad
- 12 oz (340 g) pasta (rotini, penne, or bowtie)
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely sliced
- 1/2 cup celery, chopped
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/4 cup parsley or dill, chopped
For the Dressing
- 3/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper to taste
Optional Add-Ins
- Bacon bits
- Avocado
- Peas
- Corn
- Olives
Instructions
1. Cook the Pasta
Boil pasta in salted water until al dente.
Drain and rinse under cold water to cool completely.
2. Prepare the Dressing
In a large bowl, whisk together:
- mayonnaise
- Greek yogurt
- Dijon mustard
- lemon juice
- garlic
- salt
- pepper
3. Assemble the Salad
Add pasta, chicken, vegetables, cheese, and herbs into the bowl.
Toss until everything is evenly coated with dressing.
4. Chill
Refrigerate for at least 30 minutes before serving for the best flavor.
5. Serve
Stir gently before serving and adjust seasoning if needed.
Tips
Use Rotisserie Chicken
Rotisserie chicken saves time and adds extra flavor.
Don’t Overcook Pasta
Firm pasta holds up better after chilling.
Make It Lighter
Use:
- all Greek yogurt instead of mayonnaise
- grilled chicken breast
Add Crunch
Try:
- sunflower seeds
- crispy bacon
- chopped nuts
Flavor Variations
Make it:
- ranch-style with ranch seasoning
- spicy with jalapeños
- Mediterranean with feta and olives
Meal Prep Friendly
Store in airtight containers for easy grab-and-go lunches.
Storage
Keeps well refrigerated for up to 3 days.
