How to Make It
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, rinse under cold water to stop the cooking, and set aside.
2. Prepare the Chicken
If you don’t have leftover chicken, you can quickly pan-sear, grill, or roast a couple of chicken breasts. Shred or dice into bite-sized pieces once cooled.
3. Mix the Vegetables
In a large bowl, combine the bell pepper, cucumber, tomatoes, onion, and olives. Add in the chicken and pasta.
4. Make the Dressing
Whisk together mayonnaise (or Greek yogurt), olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth. Adjust seasoning to taste.
5. Toss and Chill
Pour the dressing over the salad and toss until everything is evenly coated. Sprinkle with parsley and shredded cheese. For the best flavor, refrigerate for at least 30 minutes before serving.
Variations to Try
Mediterranean style: Use feta cheese, kalamata olives, and a lemon-oregano dressing.
Southwest twist: Add corn, black beans, and avocado with a creamy cilantro-lime dressing.
Lighter version: Swap mayonnaise for Greek yogurt and use whole wheat pasta.
Serving Ideas
Chicken pasta salad works beautifully as a main dish on warm days but can also be a crowd-pleasing side for barbecues and potlucks. Pack it in lunch containers for a ready-to-go meal, or serve it with crusty bread for an easy dinner.
Final Thoughts
Chicken pasta salad is proof that simple ingredients can create something truly satisfying. It’s quick to make, endlessly customizable, and perfect for any occasion. Once you master the basic recipe, you’ll find yourself experimenting with flavors and making it your own.
