Introduction

This Chicken Pasta Salad is a refreshing and satisfying dish perfect for lunch or a light dinner. Combining tender chicken, crisp vegetables, and a tangy yogurt-based dressing, it’s both healthy and flavorful. It’s easy to prepare and great for meal prep or picnics.

Chicken Pasta Salad Recipe - Recipe Image

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

Step 1: In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse with cold water, and set aside.
Step 2: Meanwhile, in a large serving bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, diced red onion, fresh dill, Italian seasoning, salt, and black pepper until smooth and emulsified.
Step 3: Add the cooked pasta to the dressing and stir to combine thoroughly. Then add the diced chicken, halved grape tomatoes, diced green bell pepper, and thawed corn. Toss gently until everything is evenly coated with the dressing.
Step 4: Chill the salad for at least 30 minutes before serving to allow the flavors to meld and develop.

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Swap fresh dill with parsley or basil if preferred.
Add diced cucumber or sliced olives for extra crunch and taste.
To make it vegan, substitute the chicken with chickpeas and use a dairy-free yogurt in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, avoid storing the salad for longer to prevent the pasta from becoming mushy. Serve chilled or at room temperature. If needed, stir gently before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or bowtie will work well in this salad as they hold the dressing nicely.

Can I prepare this salad in advance?

Absolutely! This salad tastes even better after it sits for a few hours. Make sure to store it covered in the fridge and toss gently before serving.

Chicken Pasta Salad Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

A refreshing and creamy Chicken Pasta Salad featuring tender cooked chicken, fusilli pasta, and a tangy Greek yogurt dressing, tossed with fresh vegetables and herbs for a perfect make-ahead meal or picnic dish.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Pasta

8 ounces fusilli (or rotini pasta)

Dressing

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

Salad

2 cups cooked chicken (diced)
1 pint grape tomatoes (halved)
1 green bell pepper (diced)
1 cup frozen corn (thawed)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the fusilli pasta al dente according to the package instructions, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and set aside.
Prepare the Dressing: In a large serving bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, Dijon mustard, diced red onion, chopped fresh dill, Italian seasoning, salt, and black pepper until the mixture is smooth and emulsified.
Combine Salad Ingredients: Add the cooked pasta to the dressing in the large bowl and stir well to coat the pasta evenly. Then, top the pasta mixture with the diced cooked chicken, halved grape tomatoes, diced green bell pepper, and thawed frozen corn. Toss everything gently until all ingredients are evenly distributed and coated with the dressing.
Chill and Serve: Cover the pasta salad and refrigerate it for at least 30 minutes to allow the flavors to meld and develop fully before serving. Serve chilled for best taste and freshness.

Notes

For best results, use cooked chicken that is moist and tender, such as rotisserie chicken or poached chicken breast.
You can substitute Greek yogurt with sour cream or mayonnaise if preferred, but Greek yogurt offers a healthier alternative.
Feel free to add other fresh vegetables like cucumbers or shredded carrots for additional crunch.
This salad is great for meal prep and can be kept in the refrigerator for up to 3 days.
If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.

Keywords: chicken pasta salad, Greek yogurt pasta salad, healthy pasta salad, fusilli pasta recipe, make-ahead salad