Description
This Spring Chicken Pasta Salad is a fresh, creamy, and vibrant dish packed with tender chicken, crisp veggies, and a tangy herb dressing. Perfect for picnics, lunches, or make-ahead meals.
Ingredients
Scale
- 12 ounces dry spiral pasta (rotini or fusilli)
- 2 cups cooked chicken, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to cool completely.
- In a small bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and dill.
- Pour the dressing over the pasta salad and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to let flavors develop.
- Serve chilled, garnished with extra herbs if desired.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure the pasta is fully cooled before adding dressing to avoid sogginess.
- This salad tastes even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg
Keywords: chicken pasta salad, creamy pasta salad, spring salad, make ahead lunch, picnic pasta salad