Summer Chicken Pasta Salad Recipe
This summer chicken pasta salad recipe is an easy-to-cook, creamy, and crunchy dish for a quick lunch or light dinner. If you are craving for something fresh and cold, try this!
Equipment
- Medium pot (for pasta)
- Colander/strainer
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Tongs or a large spoon
- Paper towels (optional, for drying veggies)
Ingredients
Pasta + Chicken
- 1 ½ cups Dry Rotini (or penne/bowties)
- 1 cup Cooked Chicken, diced or shredded (about 1 small cooked breast)
Veggies + Add-ins
- 1 cup Cherry Tomatoes, halved
- ½ Cucumber, chopped
- ¼ Red Onion, thinly sliced
- ⅓ cup Corn (canned and drained, or thawed frozen corn)
- ¼ cup Crumbled Feta (or shredded mozzarella)
- 2 tablespoons Chopped fresh Parsley or Basil (optional but great)
Quick Creamy Dressing
- 3 tablespoons Mayo
- 2 tablespoons Plain Greek Yogurt
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Dijon mustard
- ½ tablespoon Garlic powder
- ½ tablespoon Salt (or to taste)
- ¼ tablespoon Black pepper
- ½ tablespoon Italian seasoning (optional)
Instructions
Boil the pasta
Take a medium pot and fill it with water. Add a good pinch of salt there and bring it to a boil. Add the rotini and cook until tender. Make sure you don't make them too soft. They can get mushy if you cook them too soft. Usually, an 8-10 minute cooking time is enough. Stir occasionally so it doesn't stick. This is the core of your summer chicken pasta salad recipe.
Cool it down fast
Now take a colander and drain the pasta in it. Rinse it under cool water for 30 seconds. Remove the water properly by shaking it. Let it sit for a minute so it stops dripping. Cool pasta is very important for the salad to keep fresh. It always stops the dressing from getting oily.
Chop and prep the mix-ins
While the pasta is cooking, you need to cut the veggies and shred your chicken. Chop the cucumber, slice the red onion, and cut the cherry tomatoes in half. If you are using canned corn, don't forget to drain it well. Dice or shred your cooked chicken into small pieces so every forkful feels even and balanced.
Mix the quick dressing
Take mayo, Greek yogurt, lemon juice, olive oil, and Dijon (if using), garlic powder, pepper, salt, and Italian seasoning in a small bowl and whisk them together. Taste it and add a tiny squeeze more lemon if you want to make it bright.
Toss it all together
Now, take chicken, pasta, cucumber, tomatoes, corn, onion, and feta to a large bowl. Pour the dressing over the top and keep tossing until everything is coated. Finish with adding parsley. Taste it for one last time and adjust salt or pepper, if needed.Chill (or serve right away)
You can eat it instantly, but if you chill it for 10 minutes, the flavor will blend, and it will taste much better. This summer chicken pasta salad recipe feels richer and better after a short rest.
Notes
If you have cooked leftover chicken, you are halfway done. You can use rotisserie or even pan-cooked chicken that you already have. If your pasta looks dry after chilling, you can add 1 teaspoon of mayonnaise or a small splash of olive oil and lemon juice to wake it up. You can always add celery to add more crunch to this summer chicken pasta salad recipe. This is a great meal idea for quick lunches.