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Creamy Chicken Vegetable Pasta Salad pinterest

Creamy Chicken Vegetable Pasta Salad

Transform your leftover chicken into a delicious, protein-packed pasta salad that combines tender pasta, crisp vegetables, and a velvety dressing into a satisfying dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 325 kcal

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Cutting Board

Ingredients
  

Pasta Salad Base

  • 8 oz medium pasta shapes rotini, fusilli, or bow ties (about 2 cups)
  • 2 cups cooked chicken shredded or diced (rotisserie chicken works wonderfully)
  • 1 cup cherry tomatoes halved
  • 1 medium bell pepper red, yellow, or orange, diced
  • 1/2 cup red onion finely chopped
  • 1 cup cucumber seeded and diced
  • 1 cup broccoli florets blanched and cooled
  • 1/2 cup frozen peas thawed
  • 1/3 cup fresh herbs parsley, dill, or basil, chopped

Creamy Dressing

  • 1/2 cup mayonnaise or Greek yogurt for a lighter option
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon honey
  • 1/2 teaspoon dried dill
  • salt and freshly ground pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (typically 8-10 minutes). Pro tip: Add 1 tablespoon of salt per 4 quarts of water – properly seasoned pasta water can reduce your need for added salt later.
  • While the pasta cooks, dice your vegetables into uniform, bite-sized pieces. For broccoli, blanch in boiling water for 1 minute, then immediately plunge into ice water to maintain its vibrant color and crisp texture.
  • In a large bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, minced garlic, honey, dried dill, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasonings to your preference.
  • Drain pasta thoroughly in a colander and rinse under cold water to stop the cooking process. Shake well to remove excess water. Toss pasta with a teaspoon of olive oil to prevent sticking while it cools completely.
  • Add cooled pasta, diced vegetables, and shredded chicken to the bowl with dressing. Fold gently with a rubber spatula until everything is evenly coated.
  • Cover and refrigerate for at least 30 minutes before serving. This resting period allows flavors to meld together, enhancing the overall taste.

Notes

If making ahead, reserve a small portion of dressing to refresh the salad just before serving.
For a healthier version, substitute Greek yogurt for mayonnaise to reduce calories.
This salad will keep in the refrigerator for up to 4 days in an airtight container.

Nutrition

Calories: 325kcalCarbohydrates: 28gProtein: 18gFat: 16gSodium: 410mgFiber: 4g
Keyword Pasta Salad, Chicken Salad, Creamy Chicken Pasta, Leftover Chicken Recipe
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