Creamy Chicken Pasta Salad

Introduction

A fresh, cheerful bowl that travels well and keeps its personality after a chill in the fridge—this creamy chicken pasta salad is the kind of recipe I reach for when I want something bright, comforting, and effortless.
As a food creator I love dishes that balance comfort and freshness, and this pasta salad does exactly that. Creamy, tangy dressing meets tender protein and crisp vegetables, giving you a dish that feels indulgent without being heavy.
In this post you'll get the full rundown on assembling the salad like a pro: how to manage temperatures so the dressing clings, how to preserve crunch, and a few simple swaps to adapt the salad to whatever is in your pantry.
I always recommend prepping a few mise en place items before combining everything so the assembly is quick and confident. Small moments—like cooling the pasta properly and seasoning the dressing—make a big difference in the final texture and mouthfeel.
Below you'll find an ingredient list you can print or save, a step-by-step assembly guide, and tips for serving and storing. Whether you're packing lunches, contributing to a potluck, or building a light dinner, this salad is a reliable, crowd-pleasing option.

Why You’ll Love This Recipe

Versatility and ease are the watchwords here. This salad is at once a perfect make-ahead lunch and a great potluck staple.
What I love most is how forgiving the recipe is: the dressing is creamy and bright, with a hint of acidity that lifts the components, while the pasta and chicken provide satisfying substance.
From a practical perspective, the salad holds well chilled, so you can assemble it in the morning or the night before and still enjoy lively textures at mealtime.

• Make-ahead friendly: flavors meld beautifully in the fridge.
• Adaptable: swap herbs or add crunchy components depending on preference.
• Travel-ready: it withstands transport for picnics and potlucks.

In my experience, salads that combine a dairy element with an oil and acid component tend to cling to pasta and vegetables better, so every bite has a coherent flavor. That creamy coating also helps suspended ingredients like chopped herbs and green onion remain distributed instead of sinking to the bottom. Finally, this salad hits contrast notes—creamy versus crisp, tangy versus mild—that make it continuously interesting throughout a meal.

Flavor & Texture Profile

Think layers, not just one-note creaminess. The dressing brings a smooth, tangy base tempered by mellow oil, while the dairy element adds a cooling richness.
Texturally, the salad is intentionally varied: the pasta offers a tender chew, the chicken adds a meaty, satisfying bite, and the raw vegetables provide bright crunch.
When building balance in a bowl like this I look for three things:

• Acidity: lemon or mustard keeps the dressing lively so it doesn’t feel cloying.
• Creaminess: the dairy and mayo coat every piece for a cohesive mouthfeel.
• Crunch: celery, bell pepper, and green onion supply textural contrast.

The fresh herbs and halved tomatoes cut through the richness, delivering bright herbaceous and juicy notes. When you toss everything gently the dressing lightly adheres to pasta spirals, nestling into grooves so each forkful picks up flavor. If you’re aiming to accentuate contrast, serve it cold so the creamy elements feel denser and the vegetables retain snap; if you prefer the dressing to relax into the pasta, allow a short chill before serving so the flavors integrate further.

Gathering Ingredients

Shopping and prep checklist—this list is designed to keep your grocery run efficient and your prep stress-free. Lay everything out before you start so you can quickly measure and prep.
Use the exact items below when you shop or print the list and take it with you:

• Pasta (fusilli), 250 g
• Cooked chicken breast, 2 cups (about 300 g)
• Mayonnaise, 1/2 cup
• Greek yogurt, 1/2 cup
• Dijon mustard, 1 tbsp
• Lemon juice, 1 tbsp
• Olive oil, 1 tbsp
• Celery, 1 stalk chopped (about 1/2 cup)
• Red bell pepper, 1/2 cup diced
• Cherry tomatoes, 1 cup halved
• Green onions, 2 sliced
• Fresh parsley, 2 tbsp chopped
• Salt, 1 tsp
• Black pepper, 1/2 tsp

A few sourcing tips I recommend: choose a dense, high-protein cooked chicken breast for the best shredding texture; select firm, unblemished cherry tomatoes so they hold when halved; and pick a quality Dijon for a bright, slightly sharp accent. If you like an herb-forward salad, buy a slightly larger bunch of parsley so you can reserve extra for garnish. Finally, if your pantry already has a creamy condiment you prefer, the balance between yogurt and mayonnaise is the main lever—you can tweak it to taste during assembly.

Preparation Overview

A calm, layered approach makes assembly effortless. Start by organizing your mise en place so vegetables are chopped, herbs are snipped, and the cooked protein is ready.
Temperature control is important: cool the pasta fully so the dressing adheres rather than thins out and drains away. When the core elements are at the right temperatures and sizes, the final toss becomes a quick, satisfying moment rather than a frantic scramble.
Technique notes I use every time:

• Even cuts: dice vegetables to a uniform size so every bite is balanced.
• Dressing cohesion: whisk the creamy and acidic components together until smooth before introducing oil to ensure an even emulsion.
• Gentle folding: combine with a light hand to avoid smashing tender tomatoes or shredding delicate herbs.

I also recommend tasting the dressing before combining—adjusting salt and acid at this stage lets you control the final lift without overworking the assembled salad. If you prefer a firmer texture, reserve a portion of crunchy vegetables to stir in just before serving. Conversely, if you want a softer, more melded salad for make-ahead meals, let it rest briefly after tossing so flavors integrate.

Cooking / Assembly Process

Step-by-step assembly for the best texture and flavor. Follow these steps in order for a reliably balanced salad:

1. Cook pasta in salted boiling water until al dente, drain and rinse under cold water to cool.
2. Shred or cube the cooked chicken and set aside.
3. In a large bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and black pepper.
4. Add cooled pasta, chicken, celery, red bell pepper, cherry tomatoes, green onions, and parsley to the bowl.
5. Toss everything gently until evenly coated with the dressing.
6. Chill the salad in the refrigerator for about 15 minutes to meld flavors.
7. Taste and adjust seasoning if needed, then serve chilled.

A few practical pointers I always include when showing this assembly in my kitchen:

• Rinse the pasta thoroughly: chilling under cold water stops carryover cooking and removes excess surface starch so the dressing clings more evenly.
• Whisk the dressing first: emulsifying the yogurt, mayo, mustard, and lemon before adding oil gives a consistent coating.
• Fold, don’t smash: use wide, sweeping motions to incorporate ingredients so tomatoes remain whole and vegetables retain crunch.

These steps keep the salad bright and texturally interesting—follow them for a result that’s reliably layered and refreshing.

Serving Suggestions

Make it feel special without fuss. This salad is extremely versatile at the table: it pairs beautifully with grilled proteins, sandwiches, or a simply dressed green salad.
If you’re serving at a gathering, I like to present it alongside rustic bread and a bright side—this helps balance the creamy nature of the dish. For a family-style meal, offer small bowls of extra herbs and a citrus wedge so guests can tailor the brightness to their preference.
Here are a few serving ideas to inspire you:

• Light meal: pair with crisp greens and a vinaigrette.
• Picnic pack: keep the salad chilled in an insulated container and include extra lemon wedges.
• Potluck strategy: place the dressing and garnish on the side for last-minute tossing.

When plating for guests, a final drizzle of olive oil and a sprinkle of chopped parsley adds a finishing aroma and visual lift. If you plan to serve outdoors, keep the salad on ice or in a cool shade to preserve texture and temperature. These small details maintain the salad’s freshness and ensure every forkful is enjoyable.

Storage & Make-Ahead Tips

Smart storage preserves texture and flavor. This salad is an excellent make-ahead option because the flavors meld pleasantly after a short chill. To retain the best texture, follow a few storage practices I use in my kitchen.
First, cool everything completely before sealing: warm pasta or chicken trapped under a lid will create condensation and dilute the dressing. Store the salad in an airtight container and keep it refrigerated until ready to serve. If you anticipate a longer hold time, reserve a small portion of crunchy vegetables to stir in just before serving so the salad retains some snap.
If you’re transporting the salad to an event, place the container inside an insulated cooler with an ice pack. For longer refrigeration, note that the dressing may firm up and the pasta will soak up some dressing; a gentle toss and a splash of olive oil or a spoonful of yogurt can refresh it.
When reheating is considered—this salad is best cold or at room temperature rather than warmed—so plan accordingly. Lastly, taste before serving and adjust seasoning as needed; refrigeration can mute salt and acid, and a quick squeeze of lemon or pinch of salt brings the flavors back to life.

Frequently Asked Questions

Common questions I get from readers and home cooks.

• Can I use a different pasta shape? Yes—use shapes that hold dressing well, such as rotini, penne, or farfalle.
• What can I substitute for Greek yogurt? If you prefer, swap in sour cream or an equal amount of additional mayonnaise for richness.
• Can I make this vegetarian? Replace the cooked chicken with roasted chickpeas, baked tofu, or extra vegetables for a meatless version.
• How far in advance can I make it? The salad is best when made and chilled briefly before serving, though it holds well in the refrigerator for a short period if properly stored.
• How do I keep the vegetables crisp? Add the most delicate vegetables just before serving or reserve a portion to fold in at the end.

Final note: experimentation is encouraged—swap herbs or add a crunchy garnish to suit your mood—but keep the basic balance of cream, acid, and crunch to preserve the salad’s signature appeal. If you have another question about technique or a substitution you’re considering, ask away and I’ll share the approach I use in the kitchen.