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 mayo dressing ingredients; 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.
Serving
Serve cold. Feel free to sprinkle on chopped fresh herbs or sliced green onion when serving for a nice presentation.
Variations on the Recipe
Here are a few simple swaps or additions you may prefer or better suit your on-hand pantry.
- If the grapes do not appeal to you in this chicken pasta salad, grape tomatoes are an excellent swap. Diced sweet red bell pepper or black olives would be even more savory choices.
- Sour cream can be used in lieu of the Greek yogurt.
- Add some pecans and/or diced apples to the chicken salad pasta salad if you wish, both will add crunch and great flavor.
Storage
Chicken pasta salad stored in an airtight container will be good for 3-4 days in the fridge.
Store leftovers promptly. Any chicken pasta salad left out more than 2 hours should be discarded, and if temps are above 90 degrees F that time reduces to one hour.
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 mayo dressing ingredients; 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.
Leave a Reply