Chicken Salad Pasta Salad

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Course Main Course, Salad, Side Dish

Cuisine American

Keyword chicken macaroni salad, chicken pasta salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 439kcal

Author Robin Gagnon

12 ounces elbow pasta rotini, shells, or cavatappi macaroni are also good choices
2 cups cooked chicken chopped or shredded
½ cup mayonnaise
⅓ cup Greek yogurt
½ cup celery finely chopped
⅓ 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)

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.