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Easy Creamy Chicken Pasta Salad: The Perfect Summer Meal & Picnic Favorite

When the summer sun is high and the temperatures climb, there’s nothing quite as satisfying as a large, refreshing bowl of homemade Chicken Pasta Salad. This delightful dish is a true crowd-pleaser, brimming with perfectly cooked bow tie noodles, crisp peas and carrots, succulent cubes of tender chicken, and sweet-tart dried cranberries. Each ingredient is lovingly coated in a light, tangy, and irresistibly creamy dressing, creating a symphony of textures and flavors in every bite. It’s an ideal stand-alone meal, or it can be beautifully paired with classic summer sides like sweet corn on the cob or freshly grilled vegetables. The best part? It’s incredibly easy to prepare, making it a fantastic option for effortless entertaining, family picnics, backyard barbecues, or even just a quick, satisfying snack. Dive into this recipe and make your summer days even more delicious! (Skip directly to the full recipe.)

Why This Creamy Chicken Pasta Salad is Your Summer Essential

Summer truly is the season for pasta salads. There’s something inherently delightful about chilled noodles, and their incredible versatility makes them a culinary playground. You can combine almost any cooked protein, crunchy vegetable, or fresh herb with chewy, perfectly cooked pasta, add your favorite dressing, and instantly have a fantastic pasta salad. This particular Chicken Pasta Salad stands out not only for its ease but also for its vibrant flavors and satisfying texture.

Are you a fan of creamy dressings that envelop every ingredient, or do you prefer the zesty brightness of an oil and vinegar blend? While both camps have their merits, this recipe features a wonderfully balanced creamy dressing that is light, tangy, and complements the other components without overpowering them. It’s the kind of dressing that makes you want to go back for a second helping!

Cooking with Kids: A Fun Family Project

Involving children in the kitchen is a fantastic way to teach them valuable life skills and foster a love for cooking. A dish like this creamy chicken pasta salad is an ideal starting point for young chefs. Its simple steps and forgiving nature make it a low-stress, high-reward project. We love to include our son, Eric, in the preparation, and he always enjoys the process of chopping and mixing.

This chicken pasta salad recipe is not only fun to make but also exceptionally tasty. We often opt for the convenience of cooked rotisserie chicken from the grocery store, which saves a significant amount of prep time. However, any leftover cooked chicken or turkey works beautifully, making this a smart way to utilize Sunday dinner remnants. The chewy, slightly tart dried cranberries are a delightful surprise, adding a unique sweetness that pairs perfectly with the savory chicken. Crispy celery and fresh carrots provide essential crunch, while bright green peas contribute a pop of color and subtle sweetness.

Beyond being incredibly delicious, this chicken pasta salad offers a substantial protein punch, making it a truly complete and satisfying meal. It’s perfect for those lazy, hot summer days when you crave something light yet fulfilling. If you’re looking to serve it as a lighter side dish alongside grilled meats or vegetables, simply omit the chicken and perhaps add a bit more pasta to maintain volume. You’ll still enjoy the delightful combination of chewy pasta, crunchy vegetables, and the mild, creamy sauce that’s sure to please any palate.

Crafting Your Delicious Chicken Pasta Salad: An Easy Step-by-Step Guide

Making this creamy chicken pasta salad is remarkably straightforward. Follow these simple steps for a perfect summer dish.

1. Prepare the Pasta

Begin by setting a large pot of water to boil. Once it reaches a rolling boil, add a generous pinch of salt. Then, introduce your chosen pasta. We used gluten-free bow tie pasta (farfalle), but macaroni, fusilli, rotini, or penne are also excellent choices. Stir occasionally to prevent sticking and cook until the pasta is “al dente” – tender yet still firm to the bite. This usually means checking about a minute before the package instructions suggest. Once cooked, drain the pasta immediately in a colander and rinse thoroughly under cold running water. This cools it down quickly and prevents it from clumping together, which is crucial for a great pasta salad.

2. Chop Fresh Vegetables

While your pasta is cooking, it’s the perfect time to prepare your fresh ingredients. Slice your green onions thinly crosswise – these add a mild, fresh oniony flavor. Dice your celery into small, pea-sized cubes for that delightful crunch. Shred the carrots using the largest holes on a box grater, or finely dice them if you prefer. Fresh ingredients make all the difference!

3. Dice the Chicken

Next, cut your tender cooked chicken into bite-sized cubes, about ¾ inch. As mentioned, a store-bought rotisserie chicken is an absolute lifesaver here, making this step incredibly fast and easy. It also provides a wonderful opportunity for aspiring cooks to practice their knife skills safely.

4. Cool and Combine Ingredients

After rinsing the pasta, ensure it’s well-drained. Place the cooled pasta, diced chicken, chopped green onions, shredded carrots, diced celery, frozen peas (which will thaw as you mix and help keep the salad chilled), and dried cranberries into a large mixing bowl.

5. Whisk the Creamy Dressing

In a separate small bowl or large measuring cup, combine all the dressing ingredients: mayonnaise, plain Greek yogurt, milk, white vinegar, mustard (Dijon or prepared yellow), sugar, salt, pepper, and your choice of curry powder or fresh chopped dill. Whisk everything together until the dressing is perfectly smooth and creamy. The Greek yogurt adds a lovely tang and helps keep the dressing lighter.

6. The Final Toss

Pour the freshly prepared dressing generously over all the salad ingredients in the large bowl. Gently toss everything together, being careful not to break up the pasta or chicken. The goal is to evenly coat every piece with that delicious creamy dressing. (Note: in the accompanying photo, the bow tie noodles were added last, but you can combine them all at once.) The subtle warmth of curry powder or the fresh aroma of dill both make fantastic flavor accents for this dressing, so choose your favorite!

Once everything is mixed, you’ll have a beautifully large bowl full of this incredibly tasty Chicken Pasta Salad. Serve yourself a heaping helping and savor the flavors of summer!

Tips for the Best Chicken Pasta Salad

Pasta Choice: While bow ties (farfalle) are visually appealing, feel free to use any small to medium-sized pasta shape. Macaroni, rotini, penne, or fusilli all work wonderfully, especially gluten-free varieties for those with dietary needs.
Make Ahead: This salad tastes even better after the flavors have had a chance to meld. Prepare it a few hours in advance or even the day before, storing it in the refrigerator. If the dressing thickens too much, you can stir in a tablespoon or two of milk to thin it out before serving.
Customization is Key: Don’t be afraid to experiment! Add diced bell peppers for extra crunch and color, finely chopped red onion for a sharper bite, or a handful of toasted pecans or walnuts for nutty flavor and texture. Cherry tomatoes, halved, also make a great addition.
Dressing Variations: For a slightly different twist, consider adding a dash of smoked paprika to the dressing, or a pinch of garlic powder. Fresh herbs like parsley or chives can also elevate the flavor profile.
Serving Suggestions: Beyond a main meal, this chicken pasta salad is perfect for lunchboxes, potlucks, and as a hearty side for grilled meats, burgers, or hot dogs.

Kitchen Frau’s Special Notes & Pro Tips

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Kitchen Frau Notes: The choice of pasta can really influence the final texture and appearance. For this recipe, I used adorable little gluten-free corn farfalle (bow-shaped pasta) made by ‘Le Veneziane’, which I found at our local Italian Center Shop. These hold their shape beautifully and provide a lovely chew.

Regarding peas: frozen peas are a godsend for pasta salads. They’re already blanched and can be added directly to the salad while still frozen. As you mix the salad and as it chills, they’ll thaw perfectly, lending their fresh flavor and even helping to keep the entire salad cool. I always keep several bags of tiny frozen peas in my freezer for just such occasions!

Chicken Pasta Salad Recipe

Yields: 8 servings | Prep time: 20 minutes | Cook time: 10-12 minutes

Ingredients:

½ cup sliced green onions (from 2 to 3 medium onions)
½ cup shredded carrot
½ cup diced celery (cut into ¼” dice)
½ cup frozen peas
½ cup dried cranberries
2 cups (approx. 280gms/10oz) diced, cooked chicken (¾ inch dice) – rotisserie chicken is highly recommended for ease and flavor
4 cups cooked bowtie pasta, macaroni, or other preferred pasta (equates to about 250gms/9oz uncooked), choose gluten-free if necessary

For the Creamy Dressing:

½ cup (120ml) good quality mayonnaise
¼ cup (60ml) plain Greek yogurt
¼ cup (60ml) milk (any fat percentage will work)
3 tablespoons (45ml) white vinegar
1 teaspoon mustard (Dijon or classic prepared yellow mustard)
1 tablespoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon curry powder or 1 tablespoon chopped fresh dill (choose one for flavor)

Instructions:

Cook the Pasta: Set a large pot of water on the stove to boil. Add a generous pinch of salt. Once the water boils vigorously, add the pasta. Stir it immediately to prevent sticking and slightly reduce the heat to maintain a gentle boil. Cook the pasta until it is ‘al dente’ – chewy but not overly soft. Begin testing for doneness about one minute before the minimum cook time indicated on the pasta package.
Rinse and Cool Pasta: When the pasta is cooked to your liking, place a colander in the sink and pour the pasta into it to drain. Immediately rinse the pasta under cold running water. This crucial step stops the cooking process and prevents the pasta from sticking together, ensuring a perfect texture for your salad.
Prepare Salad Ingredients: While the pasta water is boiling and the pasta is cooking, prepare your vegetables and chicken. Slice the green onions thinly crosswise. Dice the celery into small, pea-sized cubes (you can cut it into long thin strips first for easier dicing). Shred the carrot on the largest holes of a box grater. Cut the cooked chicken into bite-sized pieces, approximately ¾ inch.
Combine Salad Base: Place the cooled, drained pasta, sliced green onions, shredded carrot, diced celery, frozen peas, diced chicken, and dried cranberries into a large mixing bowl.
Prepare the Dressing: In a separate large measuring cup or small bowl, combine all the dressing ingredients: mayonnaise, Greek yogurt, milk, white vinegar, mustard, sugar, salt, pepper, and your choice of curry powder or fresh dill. Whisk them together thoroughly until the dressing is completely smooth and well-combined.
Dress and Toss: Pour the prepared dressing over all the salad ingredients in the large bowl. Using a large spoon or spatula, gently toss everything together until all ingredients are evenly coated with the creamy dressing. Be careful not to over-mix or break up the pasta and chicken.
Chill and Serve: For best results, cover the bowl and refrigerate the chicken pasta salad for at least 30 minutes to allow the flavors to meld and for the salad to chill thoroughly. Serve cold and enjoy!

Guten Appetit!

For more fun cooking projects to make with kids, explore our ‘Cooking With Kids’ series here.

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