There’s something about chicken pasta salad that brings back memories of sunny picnics, potluck dinners with neighbors, and breezy afternoons on the porch with a chilled glass of lemonade. It’s the kind of dish that always finds a place at the table, whether you’re hosting a summer gathering or packing a light weekday lunch.

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This chicken pasta salad recipe blends tender rotisserie chicken, crisp garden vegetables, and perfectly cooked pasta all tossed in a creamy, herbaceous dressing. Every bite is refreshing and satisfying, filled with vibrant colors and textures that reflect the heart of homemade summer meals.

What makes this salad truly special is its versatility. It’s hearty enough to be a main course but can easily serve as a flavorful side dish. Families across generations have made this their go-to meal when the weather gets warmer. In our house, it’s the first thing requested once school lets out and barbecue season kicks off.

Whether you’re preparing it for a weekend picnic, a casual dinner, or simply as a meal prep option, this chicken pasta salad is bound to become a beloved staple in your kitchen too.

Why You’ll Love This Recipe

Perfect for all occasions – great as a side dish or a filling lunch.
Quick and simple to make – especially with pre-cooked rotisserie chicken.
Bright and refreshing – packed with fresh herbs, lemon, and crunchy veggies.
Customizable – swap out the veggies or cheese to suit your taste.
Meal prep friendly – it keeps well in the fridge and travels easily.

INGREDIENTS YOU’LL NEED:

For the Dressing:

2/3 cup olive oil
1/3 cup mayonnaise
1/3 cup fresh lemon juice
1/2 cup chopped fresh parsley
1 tablespoon dried dill
2 teaspoons minced garlic
Salt and black pepper to taste

For the Salad:

2 ears fresh corn
16 oz mini bow tie pasta
12 oz turkey ham, chopped
12 oz grape tomatoes, halved
8 oz sharp cheddar cheese, cubed
1 1/2 cups chopped English cucumber
1 cup chopped green onions
3 1/2 cups cooked shredded rotisserie chicken
1/4 cup reserved pasta water (or more as needed)

How to Make Chicken Pasta Salad

Creamy Chicken Pasta Salad with Garden Veggies

Here’s how to make a chicken pasta salad that will steal the spotlight at any table:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Whisk the dressing
Start by combining the olive oil, mayonnaise, lemon juice, parsley, dill, and garlic in a small bowl. Season it with salt and black pepper. Give it a good whisk until creamy, then pop it in the fridge to chill while you prep the salad.

Step 2: Boil the corn
Fill a large pot with water and bring it to a boil. Cook the corn for about 4 minutes, then let it cool. Once it’s cool enough to handle, slice the kernels off the cob.

Step 3: Cook the pasta
Using the same boiling water, cook the pasta until it’s al dente—firm but not hard. Before draining, reserve 1/2 cup of the starchy pasta water (this helps emulsify the dressing later). Spread the pasta out on a greased baking sheet to cool down quickly.

Step 4: Mix the salad base
In a large mixing bowl, combine the cooled pasta, corn, turkey ham, grape tomatoes, cheddar cubes, cucumber, green onions, and shredded chicken.

Step 5: Bring it all together
Pour the herb dressing over the salad. Add a splash of the reserved pasta water to thin it out and help coat all the ingredients evenly. Gently toss everything until well mixed.

Step 6: Chill and serve
Let the salad rest in the fridge for about an hour if time allows. The flavors mingle beautifully and the dressing clings better when cold. Serve and enjoy!

HELPFUL TIPS:

Cook the pasta just right – Al dente is key for the best texture.
Use chilled chicken – Warm chicken can make the dressing too loose.
Cut everything uniformly – Bite-sized ingredients mean a perfect forkful every time.
Don’t skip the pasta water – It helps thin the dressing without watering it down.
Let it chill – Giving it time in the fridge makes the flavors pop.

DETAILS:

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Salad
Method: Boiling, Mixing
Cuisine: American
Diet: Halal

NOTES:

For a vegetarian version: Replace chicken and turkey ham with chickpeas and extra cheese or avocado.
Need a dairy-free version? Swap out the cheese and use a dairy-free mayo.
Make-ahead tip: You can prepare the components the night before and toss them together the next day.

NUTRITIONAL INFORMATION:

Per serving (approximate):

Calories: 450
Protein: 25g
Carbohydrates: 35g
Fat: 22g
Fiber: 3g
Sugar: 4g
Sodium: 600mg

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! This salad actually tastes better after a few hours in the fridge.

What pasta shapes work best?
Mini bow ties are fun and hold dressing well, but rotini, penne, or elbow macaroni work too.

Can I skip the turkey ham?
Absolutely. You can double the chicken or add more veggies instead.

How long will this last in the fridge?
Stored properly, it will keep for 3 days. Just stir before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge. It’s best enjoyed within 2–3 days. If it seems a bit dry, stir in a splash of olive oil or lemon juice before serving.

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CONCLUSION:

This chicken pasta salad is the kind of dish you’ll want to bring to every gathering and keep on rotation during warmer months. It’s a colorful, creamy, and satisfying salad that proves simple ingredients can make something truly special. Make it once, and it’s sure to become a new family favorite.