Creamy Chicken Pasta Salad Everyone Loves
This creamy chicken pasta salad is the ultimate potluck and barbecue dish, featuring tender pasta, juicy chicken, and a tangy, herb-flecked dressing that coats every bite without feeling heavy. It comes together in under 30 minutes and is packed with flavor and crunch from fresh vegetables. Perfect as a main event or a side, this recipe is a guaranteed crowd-pleaser.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Plastic Wrap
Ingredients
- 2 cups cooked, shredded chicken rotisserie chicken works well
- 1 cup diced celery
- ½ cup diced red onion, soaked in cold water for 10 minutes and drained
- ½ cup frozen peas, thawed
- ½ cup chopped fresh parsley
- 1 cup mayonnaise full-fat
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, but subtract 1 minute from the recommended time for al dente. Drain the pasta in a colander; do not rinse.
- While the pasta cooks, make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, and onion powder. Season with a pinch of salt and several grinds of black pepper. Taste and adjust seasoning; the dressing should be tangy and bold.
- Add the hot, drained pasta directly to the bowl with the dressing. Toss well to coat every piece. Let the pasta sit for 5 minutes to cool slightly and absorb the flavors.
- Fold in the shredded chicken, diced celery, soaked red onion, thawed peas, and chopped fresh parsley. Stir gently until everything is evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (2-3 hours is ideal) to allow the flavors to meld. Before serving, stir the salad well and adjust salt and pepper if needed.
Notes
For the best texture, cook the pasta al dente as it will soften slightly while chilling. If the salad thickens too much after refrigeration, stir in a tablespoon of milk or water to loosen the dressing. This salad can be stored in an airtight container in the refrigerator for up to 4 days. Variations: Add 4 slices of crumbled crispy bacon, 1/2 cup chopped sun-dried tomatoes with 1/4 cup fresh basil ribbons, or 1/2 cup corn kernels with 1/4 cup chopped cilantro and 1 teaspoon chili powder for a Southwest twist.