This chicken salad pasta salad is a tasty mélange of macaroni pasta with classic creamy chicken salad. It is an easy make-ahead meal, perfect for summer dinners. The chicken pasta salad with grapes, celery and onion in a flavorful creamy dressing is well suited for picnics and cook-outs too.
The delicious cold pasta salad is a great way to use up leftover cooked chicken breasts or rotisserie chicken.
How to Make the Chicken Pasta Salad
Let's prepare this creamy chicken pasta salad recipe. It is super easy, just follow along here with pictures or hop down to the printable recipe card.
The recipe makes 6 servings.
Prep Time: 15 mins Cook Time: 10 mins
Ingredients
Here is everything you will need to make the chicken macaroni salad.
- 12 ounces pasta (rotini, shells, or elbow)
- 2 cups cooked chicken, chopped or shredded
- ½ cup mayonnaise
- â…“ cup Greek yogurt
- ½ cup celery, finely chopped
- â…“ cup red onion, finely diced
- ½ cup red grapes, halved (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to cool completely, then set aside.
In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.
Add the cooled pasta, chopped chicken, celery, red onion, grapes if using, and parsley to the bowl. Stir until well combined. Everything should be evenly coated in the dressing.
Taste and season further with salt and pepper if needed, then chill for at least 30 minutes before serving for best flavor.
Storage
Chicken pasta salad stored in an airtight container will be good for 3-4 days in the fridge.
Ingredients
- 12 ounces elbow pasta rotini, shells, or cavatappi macaroni are also good choices
- 2 cups cooked chicken chopped or shredded
- ½ cup mayonnaise
- â…“ cup Greek yogurt
- ½ cup celery finely chopped
- â…“ cup red onion finely diced
- ½ cup red grapes halved (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Cook pasta according to package directions in salted water until al dente. Drain and rinse under cold water to cool completely, then set aside.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.
- Add the cooled pasta, chicken, celery, red onion, grapes if using, and parsley to the bowl. Stir until everything is evenly coated in the dressing.
- Taste and season further with salt and black pepper if needed, then chill for at least 30 minutes before serving for best flavor.
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