Craving a lunch or potluck dish that's both flavorful and fuss-free?
Get ready to whip up a chicken pasta salad so delicious and quick, you'll wonder why you haven't made it sooner!
This recipe is about to become your new go-to.
Ingredients
First, you've gotta get your hands on a few key ingredients, and trust me—they're what make this Chicken Pasta Salad sing! We're talkin' macaroni—or elbow pasta—about 500g (that's 1 lb). And don't forget the salt for the pasta water, roughly a tablespoon!
For the main event, you'll need 3 cups of cooked chicken, shredded or chopped—rotisserie works like a charm. Then, toss in 150g (5 oz) of bacon, because, well, bacon!
Now, for the veggies: 2 celery stalks and 1 red bell pepper, both finely diced. Add 2 sliced green onions, 2 shredded carrots.
Don't skimp on cheese—grab 2 cups of your fave, like cheddar or Colby! Optional, but highly recommended: 2 small avocados. Creamy pasta dishes often include Parmesan cheese.
For the creamy dreamy dressing, you'll need 1 cup each of mayonnaise and sour cream. Then, 3 tbsp of cider vinegar, 1 tbsp of Dijon mustard, 4 tsp of sugar, 1 1/2 tsp of garlic powder, 2 tsp of salt, and 1 tsp of pepper.
Instructions
Let's explore into how I get this Chicken Pasta Salad from dream to reality! First, I cook the pasta; I bring a big pot of water to a boil — don't forget the salt! Then, I toss in the pasta and cook it according to the package. Once it's done, I drain it well and let it cool. I know some people like to make Chicken Pasta because it's very quick.
Next up — dressing time! In a bowl, I whisk together all the dressing ingredients. After that, I let it sit for at least 10 minutes. Now, the bacon! I put the bacon in a cold, non-stick skillet, turn the stove to medium-high and then cook it until it's nice and golden. I then drain it on paper towels.
Finally, the fun part! I toss the cooked pasta, all the salad ingredients, and most of the bacon (save some for garnish!) into a large bowl. I like to pour over the dressing and toss everything together. I set it aside for 20 minutes and then transfer it to a serving bowl; I sprinkle it with the reserved bacon and serve!
Recipe Notes
Now that we have brought this recipe together I want to go through some quick notes to make sure you pull it off just right! First, for the cooked chicken – I usually grab a store-bought rotisserie chicken—it's just easier, isn't it? But, if you're feeling ambitious, poach your own!
When cooking the bacon, start with a cold skillet. Seriously! This helps the bacon fat melt slowly, so you won't need any extra oil. For a no-mayo dressing, try a creamy yogurt dressing – the Yogurt Ranch and Yogurt Potato Salad dressings are my faves for pasta salad!
Leftovers? You can store it for up to 5 days in the fridge, which is great. However, don't even think about freezing it – it just doesn't work. Finally, each serving packs a punch.
Short Recipe Version
Chicken Pasta Salad (Quick & Delicious)
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
Ingredients:
- 1 lb pasta
- 1.5 cups cooked chicken, cubed
- 1 cup mayonnaise
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup grapes, halved
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, chicken, celery, red onion, and grapes.
- In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over pasta mixture and toss to combine.
- Refrigerate for at least 20 minutes before serving.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbohydrates: 30g