Description

This easy cold chicken pasta salad is packed with protein, crisp veggies, and a creamy tangy dressing—perfect for fall gatherings, meal prep, or a cozy weeknight dinner. It’s flexible, colorful, and keeps well in the fridge for days.

Ingredients

Scale

2 cups cooked chicken breast, shredded or diced (rotisserie or leftover grilled chicken works great)
8 oz short pasta (penne, rotini, or bowties; whole wheat optional)
1 cup cherry tomatoes, halved
1 cup diced cucumber (English cucumber recommended)
1/2 cup diced red bell pepper
1/2 cup shredded carrot (optional)
1/4 cup thinly sliced red onion (soak in cold water for 5 minutes to mellow flavor)
1/4 cup chopped fresh parsley (or dill)
1/3 cup crumbled feta cheese (optional)
1/3 cup Greek yogurt
1/4 cup mayonnaise (regular or avocado mayo)
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tsp honey (optional)
1/2 tsp garlic powder
Salt & pepper to taste (start with 1/2 tsp each)

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Shake off excess water and set aside.
Shred or dice cooked chicken into bite-sized pieces. If starting from raw, season with salt and bake at 400°F for 20-25 minutes, then cool and chop.
Dice cherry tomatoes, cucumber, bell pepper, carrot, and red onion. Soak onion slices in cold water for 5 minutes, then drain.
In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, honey, garlic powder, and salt & pepper. Add a splash of water if dressing is too thick.
In a large mixing bowl, combine cooled pasta, chicken, veggies, and herbs. Pour over dressing and toss gently until well coated. Add extra yogurt or olive oil if needed.
Sprinkle feta cheese over the top and gently mix. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Serve chilled.

Notes

For best texture, rinse pasta under cold water and shake off excess moisture. Keep dressing separate for meal prep and add just before serving. Swap in gluten-free pasta or dairy-free yogurt/mayo for dietary needs. Add roasted fall veggies or nuts for extra flavor and crunch.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 350
Sugar: 5
Sodium: 650
Fat: 12
Saturated Fat: 3
Carbohydrates: 38
Fiber: 4
Protein: 25

Keywords: chicken pasta salad, cold pasta salad, fall salad, easy meal prep, creamy dressing, healthy salad, autumn recipe, potluck salad