Summery Chicken Pasta Salad

This Summery Chicken Pasta Salad is the perfect no-fuss, flavor-packed dish for any occasion, bringing together fresh ingredients and satisfying textures for a truly delightful meal. It’s wonderfully useful for quick weeknight dinners, picnics, potlucks, or as a satisfying lunch that’s surprisingly easy to prepare.

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Prep Time 20

Chill Time 30

Total Time 50

Course: Salad

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound pasta of your choice (rotini, penne, or farfalle work well)
2 cups cooked chicken, diced or shredded (rotisserie chicken is a great shortcut!)
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped sweet bell pepper (any color)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
to taste salt and freshly ground black pepper

Equipment

Large pot,
Colander
Medium Bowl
Large mixing bowl

Method

Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente (tender but still with a slight bite). Drain the pasta in a colander and rinse with cold water to stop the cooking process and prevent it from sticking together. Set aside to drain completely.
1 pound pasta of your choice (rotini, penne, or farfalle work well)
While the pasta cooks, ensure your cooked chicken is diced or shredded into bite-sized pieces. Finely chop the celery, red onion, and sweet bell pepper. If using frozen peas, make sure they have been thawed.
2 cups cooked chicken, diced or shredded (rotisserie chicken is a great shortcut!), 1 cup chopped celery, 1/2 cup chopped red onion, 1/2 cup chopped sweet bell pepper (any color), 1/2 cup frozen peas, thawed
Mince the fresh parsley and dill. The vibrant herbaceous notes are key to the summery feel of this salad, so don't skimp on them!
1/4 cup chopped fresh parsley, 1/4 cup chopped fresh dill
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until well combined and smooth.
1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice
Season the dressing generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed; you might want a little more lemon juice for brightness or more pepper for a kick.
to taste salt and freshly ground black pepper
In a large mixing bowl, combine the drained pasta, cooked chicken, chopped celery, chopped red onion, chopped bell pepper, and thawed peas.
1 pound pasta of your choice (rotini, penne, or farfalle work well), 2 cups cooked chicken, diced or shredded (rotisserie chicken is a great shortcut!), 1 cup chopped celery, 1/2 cup chopped red onion, 1/2 cup chopped sweet bell pepper (any color), 1/2 cup frozen peas, thawed
Gently stir in the chopped fresh parsley and dill.
1/4 cup chopped fresh parsley, 1/4 cup chopped fresh dill
Pour the prepared dressing over the pasta and chicken mixture.
1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice
Gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, which can make the pasta mushy.
Cover the bowl and refrigerate the Summery Chicken Pasta Salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best flavor. Serve cold.

Notes

Store any leftover Summery Chicken Pasta Salad in an airtight container in the refrigerator. It typically stays fresh for 3 to 4 days when stored properly. Ensure the salad is always kept chilled to maintain food safety and quality. Freezing is not recommended.