Description
A creamy, refreshing chicken pasta salad packed with crisp vegetables and a tangy dressing. Perfect for meal prep, picnics, or a quick family meal.
Ingredients
Scale
- 1 lb pasta (fusilli, rotini, or farfalle)
- 2 cups cooked shredded chicken
- 1 cup cherry tomatoes (halved)
- 1 English cucumber (diced)
- ½ cup red onion (sliced)
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic powder
- ½ cup fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Cook the pasta in heavily salted water until al dente.
- Drain the pasta and toss it warm with 2 tablespoons of the dressing.
- Let the pasta cool to room temperature.
- Add shredded chicken, cherry tomatoes, cucumber, and red onion.
- Pour in the remaining dressing and toss gently to coat.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, add a splash of milk or extra mayo if needed.
Notes
Tossing warm pasta with dressing enhances flavor absorption. Chill well for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg