This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it’s not excessively oil. Make it today, enjoy it for days!
After a no-mayo version? Use a creamy Yogurt Dressing instead.
About this Chicken Pasta Salad
This is an old-school Chicken Pasta Salad that comes with a creamy mayonnaise-based dressing, and lots of add-ins. Carrot, celery, capsicum (bell peppers), green onion, BACON, cheese and even avocado, if you so choose.
What I really like is that it’s nice and “moist”. That is, plenty of dressing, but you won’t feel weighed down after scoffing down a big bowl of this because the dressing is made with a 50/50 combination of both mayonnaise and sour cream.
It makes such a difference – all the creaminess, far less oil!
What goes in the Chicken Pasta Salad Creamy Dressing
Here’s what you need for the lightened-up-but-still-creamy dressing:
Mayonnaise – Use whole egg mayonnaise, for the best flavour. It’s smoother and richer-tasting than non whole-egg mayonnaise. My favourite brands are Hellman’s and S&W. If you don’t have whole-egg mayonnaise, cut down on the cider vinegar slightly, otherwise the dressing is a bit vinegary (in my opinion);
Sour cream – As noted above, it’s used to cut down on the mayonnaise but still leave you with a lovely creamy dressing;
Dijon mustard and garlic powder – Flavourings. Everybody knows I’m a Dijon mustard tragic!;
Cider vinegar – For the tang; and
Sugar – Just a touch, for balance and because that’s the old-school way!
What goes in my Chicken Pasta Salad
And here’s what I put in this pasta salad:
Chicken – Buy it cooked or poach your own. Then shred or finely chop into sort of baton shapes – see below for photo. It melds better with the pasta and eats more easily than having chunky cubes;
Macaroni (also called elbow pasta) – The original pasta salad shape. But really, you can use any short pasta you want: penne, ziti, bow ties, spirals etc;
Green onion – For freshness and nice bits of green colour;
Carrot and celery – Standard creamy pasta salad vegetable add-ins;
Capsicum/bell pepper – For lovely, crunchy little specks of red throughout;
Avocado – Optional. I chose “yes”, but they were sadly far too firm to use. So they aren’t in the finished dish photos, or recipe video for that matter;
Shredded cheese – Because I always have and always will; and
Bacon – For great little pops of salty goodness. Ham also works really well (bonus: no need to cook it).
How to make Creamy Chicken Pasta Salad
It’s really nice and simple:
Pasta – Cook pasta in salted water. Do not skip the salt in the water, it really makes a difference with pasta salads;
Dressing – Mix it up, and set aside for 10 minutes or so, to let the flavours come together;
Cook bacon until golden and crisp, then drain on paper towels;
Toss – Toss everything together really well. Devour!
No-mayonnaise creamy dressing option
Also, I would be remiss not to mention some terrific no-mayo creamy dressing options! Whether you’ve got mayo-haters in your life (I seem to have a bizarre number of these) or simply as a lower fat alternative, try a Creamy Yogurt Dressing instead. Use either the Yogurt Ranch or Yogurt Potato Salad Dressing, both are terrific for pasta salad.
Serve at room temperature
This is a really great summer staple. It can do duty as a big batch picnic dish that is at home at every BBQ spread, as a handy quick meal, a dinner side or work lunch.
My one big tip is to serve it at room temperature. There are few things in life that are better fridge cold (perhaps beer), and cold pasta salad is not one of them. The pasta is firm, the dressing is a bit pasty and you just can’t taste the flavours as well.
So take it out of the fridge at least 30 minutes before you plan to serve it to take the fridge chill out of it.
Enjoy! – Nagi x
Watch how to make it
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Chicken Pasta Salad with Creamy Dressing
Ingredients
- 500g / 1 lb macaroni / elbow pasta (or other pasta of choice)
- 1 tbsp salt (to cook pasta)
Pasta Salad:
- 3 cups cooked chicken , shredded or finely chopped (Note 1)
- 150g / 5 oz bacon , chopped
- 2 celery stalks , finely sliced
- 1 red capsicum / bell pepper , finely diced
- 2 green onions , finely sliced
- 2 carrots (medium), shredded using standard box grater
- 2 cups shredded cheese (cheddar, tasty, Colby)
- 2 avocados (small/medium), cut into bite size pieces (optional)
DRESSING:
- 1 cup mayonnaise , whole egg best (Hellmann’s, Best Foods, S&W or other whole egg mayonnaise)
- 1 cup sour cream , full fat (low fat ok too)
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 1/2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
Instructions
- Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
- Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
- Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
- Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
- Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
- Storage: Keeps for 3 – 4 days in the fridge. Best to bring to room temp before serving!
Recipe Notes:
Nutrition Information:
Life of Dozer
Hi food catching chest hair back in action – chicken from today’s shoot.
Look at him, licking his licks in anticipation of a treat, completely oblivious to the snack tangled up in his chest hairs! 😂
Love this recipe. I always add gherkin relish and it makes this salad really, really good.
love this recipe & have made it a few time, but am now at a time in my life that i have to count carbs, calories, etc. – there is no serving size suggestion, so hard to tell what the nutrition facts amount to. any thoughts?
Great salad to have at a BBQ!
Hi Nagi ! I love all the recipes I have tried from this site. The meatloaf is my favorite. With this recipe , is the cider vinegar apple or some other kind? I want to make sure before I try this.
Yes Vic, it’s apple cider vinegar! N x
Made this a few days ago and it was super easy to make and just so tasty. Didn’t think it was possible but the salad tasted even better the next day after being in the fridge overnight. This has instantly become my go to chicken pasta salad recipe!
Left out red pepper and carrots and added chopped grape tomatoes. Served on a bed a lettuce to lower the carb count. Loved it! As always, thank you!!!!
Hi Nagi, this looks delicious! Can you make this a day ahead?
Many thanks!
i wondered too, but then i realised instruction stap #6 says “Keeps for 3 – 4 days in the fridge.” 🙂
Can I make this without using chicken or should I go for the macaroni salad instead?
Hi Carli – you could do either! N x
Every recipe of yours that I’ve tried is pure perfection 😁👏!!! This is another of utter deliciousness and that sauce 💯🤤🤤🤤. I made my own crispy chicken and tossed through. Yum, yum, yahummmm 😋😋. Thankyou 😘
Amazing! Added tomato and broccoli and it was perfect!
Made this for hubby’s lunches, but had way too much pasta so put in fridge to make a Tuna bake😄
Absolute YUM. We had some leftover chicken carcass from making stock, pulled off the meat, and made this salad. TBH I would’ve liked the salad better without the chicken, but the flavor is spot on!
Can the vinegar be left out?
Not really as it balances the flavours in the dressing, you could sub with lemon juice if you prefer. N x
Made half of this recipe , It lasted two nights for dinner. Utterly delicious. Great tip for poaching chicken. Another winner from my fave cook.Stay safe Oz .
Loved this dish, used your poached chicken (the gift that keeps giving this week!), split recipe in two and put half with normal pasta (kids) and half with low carb lentil pasta (adults) and it was gobbled up by all. Kids having leftovers for lunch at school tomorrow. Will be a great side dish for BBQs.
I made this with barely blanched cauliflower instead of pasta (tryna do low carb) and it was still super delish! I love your recipes!
What a great low-carb idea Jen!! I love it! N x
Hi, I know this is a total different topic, but can you PLEASE do a recipe with Balsamic Tilapia?. My family LOVES the recipes that I’ve made from your recipe collection so far, and my husband’s mother used to make it ALOT for his family until her passing from COVID 19.
Thank You
I bet some tiny thawed green peas would be good in this also.
Yes 100% Cheryl!! N x
Love this salad, chicken and bacon, match made in heaven! By the way, Dozer doesn’t have lips. He’s licking his chops!
Bacon makes everything great doesn’t it Angie?! N x
looking forward to making this 😊
I hope you try it and love it Ana! N x