Chicken Pasta Salad
Tender chicken and pasta are tossed with crisp celery and red onion in a creamy, tangy dressing.
Ingredients
- 12 ounces elbow macaroni or other short pasta 340g
- 2 cups cooked chicken chopped or shredded, about 300g
- 1/2 cup mayonnaise 115g
- 1/3 cup plain Greek yogurt 75g
- 1/2 cup celery finely chopped, 60g
- 1/3 cup red onion finely diced, 50g
- 1/2 cup red grapes halved (optional), 75g
- 1 tablespoon Dijon mustard 15g
- 1 tablespoon fresh lemon juice 15ml
- 1/2 teaspoon salt plus more for pasta water, 3g
- 1/4 teaspoon black pepper 1g
- 1/4 teaspoon garlic powder 1g
- 2 tablespoons fresh parsley chopped, for garnish (optional), 8g
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Drain the pasta and rinse it under cold running water until it is completely cool. Set aside to drain well.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and garlic powder until the dressing is smooth.
- Add the cooled pasta, cooked chicken, celery, red onion, and optional grapes to the bowl with the dressing.
- Stir gently until all the ingredients are evenly coated in the dressing.
- Taste and add more salt and pepper if you like. For the best flavor, cover and chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley before serving, if using.
Notes
If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
This salad is great for making ahead. If it seems a little dry after being refrigerated, you can stir in an extra tablespoon of mayonnaise or yogurt to loosen it up.
For the best texture, make sure your pasta is fully cooled before mixing it with the dressing. This prevents the pasta from absorbing too much dressing and becoming soft.