Chicken Pasta Salad

It was a Wednesday evening in late August—the kind where the sunlight stretches out longer than it should, and the air is heavy with that end-of-summer stillness. I remember it well because my youngest had just come home from soccer practice, dragging her cleats and grumbling about “nothing good to eat.” My husband, tired from a long workday, peeked into the fridge with that look that says he’s hopeful but not expecting much. And there I stood, staring into the fridge myself, trying to piece together dinner from bits and pieces: half a rotisserie chicken, a box of cooked pasta, a lonely red bell pepper, and some wilting herbs. I didn’t plan it—but that night, I tossed those scraps together into what became one of our most beloved go-to meals: chicken pasta salad.

Since then, I’ve made it a hundred different ways—tweaked, tested, sometimes even regrettably over-complicated—but it always circles back to that original spirit: humble ingredients, honest flavors, and the kind of dish that feeds both the body and a weary spirit. This salad has become my reliable answer for potlucks, quick lunches, tired weeknights, and moments when I just need something simple and good. I’ve grown alongside this recipe, and today I’m sharing the version that’s earned its place in our family cookbook—not because it’s trendy or photogenic, but because it’s real, and it works.

Why You’ll Love This Recipe:

• Easy to prepare with everyday ingredients
• Great for meal prep and leftovers
• Adaptable to what you have on hand
• Packed with flavor, texture, and color
• Light yet satisfying—perfect for any season

Ingredients You’ll Need:

• 2 cups cooked chicken – I often use shredded rotisserie chicken when I’m pressed for time, but grilled chicken or even leftover roasted thighs work beautifully. Don’t overthink it—use what you have.
• 8 oz short pasta – Rotini, penne, or bowtie are all great. I tend to favor rotini because it holds onto the dressing nicely.
• 1/2 cup mayonnaise – I go for full-fat for richness, but you can lighten it up with Greek yogurt or a half-and-half blend if you like.
• 2 tbsp Dijon mustard – Adds just the right bite. I’ve swapped in whole grain mustard before and loved the texture it added.
• 1 tbsp red wine vinegar – For brightness and balance. Lemon juice works in a pinch, but vinegar gives that classic tang I personally prefer.
• 1 cup cherry tomatoes, halved – When they’re in season, this is non-negotiable. In the winter, I’ll roast grape tomatoes to bring out their sweetness.
• 1/2 cup diced red bell pepper – Crunchy and sweet, this brings color and contrast. Orange or yellow work too.
• 1/4 cup red onion, finely chopped – Just enough for flavor without overpowering. Soaking it in water for 10 minutes helps mellow the bite.
• 1/2 cup celery, finely diced – It’s all about that crunch. If celery’s not your thing, cucumber adds a fresh twist.
• 1/4 cup fresh parsley or dill, chopped – I let the herbs guide me. Dill gives it a picnic feel, while parsley keeps it clean and bright.
• Salt and black pepper to taste – Taste as you go. A pinch too much or too little can shift the whole balance.

How to Make It (Step-by-Step Instructions):

Start by cooking your pasta in generously salted water—this is your first chance to build flavor. Cook until al dente, then drain and rinse briefly with cool water. I know rinsing pasta is sometimes controversial, but in a cold pasta salad, it stops the cooking and helps prevent a gummy texture. Trust me on this one.

While the pasta cools, prepare your chicken. If you’re starting from raw, poach or roast until cooked through and juicy. But most days, I’m working with leftover chicken, shredded and ready to go. The goal is tender, bite-sized pieces—no dry cubes or stringy shreds.

In a large mixing bowl, whisk together the mayo, Dijon, vinegar, salt, and pepper. This is your base dressing, and it should be tangy, creamy, and well-seasoned. Sometimes I add a splash of olive oil or a touch of honey if the vinegar feels too sharp.

Toss in the cooled pasta and stir gently to coat. Then fold in your chicken, tomatoes, peppers, onions, celery, and herbs. The key here is balance—each bite should have a little bit of everything. Give it a final taste and adjust the seasoning if needed.

Cover and refrigerate for at least 30 minutes. This short rest lets the flavors mingle and deepen. If you have the time, a few hours (or even overnight) is even better. Just give it a good stir before serving, as the dressing can settle.

Expert Tips for the Best Results:

Don’t rush the chill time—this salad benefits from sitting. I’ve learned the hard way that making it right before dinner means the flavors won’t fully come together. Also, be gentle with your mixing; pasta salads should be tossed with care, not mashed into submission. And most importantly, taste at every stage. A splash more vinegar, a pinch more salt—it’s those final tweaks that take it from good to just-right.

Variations & Substitutions:

One of the things I love most about this recipe is how forgiving it is. I’ve swapped in cooked quinoa when I ran out of pasta, used canned chickpeas instead of chicken for a vegetarian twist, and even tossed in leftover roasted veggies from the night before. Once, I was out of mayo and used a base of mashed avocado and yogurt—it wasn’t the same, but it was delicious in its own right. This salad doesn’t demand perfection; it invites creativity.

Serving Suggestions:

This chicken pasta salad is just as happy on a picnic blanket as it is on a lunch plate. I’ve served it alongside grilled corn and watermelon on summer weekends, tucked it into lunchboxes with crackers and fruit, and even spooned it over leafy greens for a more dinner-worthy salad. It holds up beautifully at potlucks and is often the first bowl to disappear—proof that simple food, done well, speaks louder than anything fancy.

Storage & Reheating Instructions:

I store leftovers in an airtight container in the fridge, and they usually keep well for 3 to 4 days. If it starts to look a little dry after sitting, a small splash of vinegar or another spoonful of mayo brings it right back to life. This dish isn’t meant to be reheated—cold is its comfort zone—but I’ve spooned it into wraps or stuffed it into a pita for a slightly different spin on day two.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best pasta to use?
I like rotini or bowtie—they catch the dressing well and hold up over time. Avoid spaghetti or long noodles; they don’t work the same way in a salad.

Can I freeze chicken pasta salad?
I wouldn’t recommend it. The mayo-based dressing and fresh veggies don’t thaw well—they lose their texture and appeal.

How do I make it lighter?
You can swap the mayo for Greek yogurt or use half-and-half. It won’t be quite as rich, but it’s still delicious. Just taste and adjust the seasoning.

Can I use canned chicken?
You can, and I’ve done it in a pinch. Just make sure to drain it well and fluff it with a fork—it needs a little love to wake it up.

So that’s the story of my chicken pasta salad—the one I stumbled into out of necessity, and now keep coming back to with intention. It’s not glamorous, but it’s good, honest food, and I think that’s what most of us are really looking for at the end of the day. If you try it, I’d love to hear how you make it your own. Whether you’re feeding a crowd, packing lunch for the week, or just trying to make something out of “nothing,” I hope this recipe finds a place in your kitchen the way it did in mine.

Let me know how it goes—your stories matter just as much as the recipe.

Nutrition Information (Per Serving – Approximate):

Calories: 420 | Protein: 22g | Carbohydrates: 30g | Fat: 24g | Fiber: 2g | Sodium: 520mg