Creamy Meets Fresh: The Perfect Chicken Pasta Salad
A light, protein-packed twist on the classic potluck favorite.
Serving: 6 | Prep Time: 30 minutes
This isn’t your average pasta salad…you know, the one where you drench noodles and veggies in Italian dressing and call it a day. This version blends Greek yogurt with just enough mayo for creaminess to give you a little extra protein boost. Add tender chicken and crisp veggies, and you’ve got the perfect dish for after-game potlucks or a quick weeknight dinner.
INGREDIENTS
16 oz. (1 box) pasta
2 C. bell pepper, diced small
1 C. pickles, diced small
1 can sweet corn
1 C. frozen peas, thawed or lightly cooked
2 1/2 C. chicken, boiled
¼ C. dill, finely chopped
2 C. greek yogurt
6 tbsp light mayonnaise
2 tbsp olive oil
1 tbsp mustard
1 tsp salt
WHAT TO DO
Cook the pasta in salted boiling water according to the package directions until al dente. Drain and let cool slightly.
Shred or dice the boiled chicken into bite-sized pieces.
In a large bowl, whisk together the yogurt, mayonnaise, olive oil, mustard, and salt until smooth and creamy.
Add the cooled pasta, chicken, bell pepper, pickles, corn, chopped dill, and peas. Toss gently until everything is evenly coated with the dressing.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Transfer to a serving bowl. Serve chilled, garnished with extra chopped dill.
