Description

This Creamy Chicken Pasta Salad for Spring combines tender chicken, perfectly cooked pasta, crisp vegetables, and a creamy homemade dressing. It feels light yet comforting and works beautifully for spring lunches, picnics, and easy family meals.

Ingredients

Scale

300 g rotini pasta
2 boneless chicken breasts (about 400 g)
1 cup Greek yogurt
1/3 cup mayonnaise
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Drain and cool completely.
Season chicken with salt and pepper and cook in olive oil until golden and cooked through. Let rest and slice.
In a bowl, whisk Greek yogurt, mayonnaise, lemon juice, mustard, garlic, salt, and pepper until smooth.
Combine pasta, chicken, tomatoes, cucumber, onion, and parsley in a large bowl.
Fold in dressing gently until everything is well coated.
Chill for at least 30 minutes before serving.

Notes

For extra freshness, add lemon zest before serving. Store in an airtight container in the fridge for up to 3 days. If the salad thickens, stir in a spoon of yogurt or olive oil before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg