Creamy Chicken Pasta Salad
A refreshing and hearty pasta salad loaded with tender chicken and crunchy vegetables in a creamy dressing.
dailyrecipesbook.comThis chicken pasta salad has been a favorite in my kitchen for years. It is the kind of meal that works perfectly for a quick lunch or a casual weeknight dinner when you want something satisfying but not too heavy.
I love making this because it keeps so well in the fridge for a few days. My best tip is to stir in a little extra dressing right before serving, as the pasta tends to soak it up while it sits in the cold.
Ingredients
- 8 ounces rotini or penne pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup broccoli florets, chopped small
- 1/2 cup red bell pepper, diced
- 1/2 cup celery, sliced
- 1/4 cup red onion, finely minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
Drain the pasta and rinse it under cold water to stop the cooking process, then set it aside to drain completely.
- 3
In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, dried parsley, garlic powder, salt, and pepper.
- 4
Add the cooked pasta, chicken, broccoli, bell pepper, celery, and red onion to the bowl.
- 5
Toss everything together until the pasta and vegetables are evenly coated in the dressing.
- 6
Cover the bowl and let the salad chill in the refrigerator for at least one hour before serving to let the flavors meld together.
๐ก Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad seems dry after sitting, just stir in a spoonful of mayonnaise or a splash of milk to bring the creaminess back.
Made this recipe? Let us know how it went.
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