Description

Let’s be real — most pasta salads are tragic, mayo-heavy disasters that taste like sadness mixed with overcooked noodles. But this? This is the pasta salad that actually gets people asking for the recipe instead of politely pushing it around their plate. We’re talking tender chunks of seasoned chicken, perfectly cooked pasta, crisp veggies, and a dressing that’s creamy but not heavy, tangy but not harsh.

This is the kind of pasta salad that disappears at barbecues, gets requested for every office potluck, and somehow tastes even better the next day. I’ve literally had people text me photos of empty bowls with crying-laughing emojis. It’s that good. And the best part? It’s actually easy to make and doesn’t require any fancy ingredients or techniques.

Ingredients

Scale

For the Pasta & Chicken:

1 lb rotini or penne pasta (short shapes work best)
2 lbs boneless skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste

For the Veggie Party:

1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, finely diced
1 cup celery, diced
1/2 cup black olives, sliced (optional but recommended)
1/2 cup fresh parsley, chopped

For the Dressing That Changes Everything:

3/4 cup mayonnaise (use the good stuff)
1/4 cup sour cream
2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp onion powder
Salt and pepper to taste
2–3 tbsp pasta water (reserved from cooking)

For the Finishing Touches:

1/2 cup fresh mozzarella, cubed (or feta if you’re feeling fancy)
Extra fresh herbs for garnish
A squeeze of fresh lemon juice

Instructions

Step 1: Cook That Pasta Right

Bring a large pot of heavily salted water to a boil. Like, really salty — it should taste like seawater.

Cook pasta according to package directions until al dente. Nobody wants mushy pasta salad.

Reserve 1/2 cup of pasta water before draining, then rinse the pasta with cold water to stop the cooking. Set aside.

Step 2: Chicken Time

Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook chicken for 6-7 minutes per side until golden brown and cooked through (165°F internal temp).

Let it rest for 5 minutes, then dice into bite-sized pieces. Try not to eat half of it while you’re chopping.

Step 3: Veggie Prep

While the chicken rests, dice up all your veggies. Make them roughly the same size as your pasta for the perfect bite.

Halve those cherry tomatoes, dice the peppers and celery, finely chop the red onion, and slice the olives if you’re using them.

Step 4: The Magic Dressing

In a large bowl, whisk together mayo, sour cream, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, and onion powder.

Season with salt and pepper, then add 2-3 tbsp of reserved pasta water to thin it out slightly. You want it creamy but not thick.

Taste and adjust — more tang? Add vinegar. More herb flavor? Go crazy with the seasonings.

Step 5: Assembly Magic

Add the cooled pasta to the bowl with the dressing and toss to coat.

Add the diced chicken, all the prepped veggies, and fresh parsley.

Gently fold everything together until well combined. Don’t be aggressive — we want everything intact.

Add the mozzarella cubes last and fold gently.

Step 6: The Waiting Game

Cover and refrigerate for at least 2 hours, but overnight is even better. This is when the magic happens and all the flavors get friendly.

Before serving, give it a taste and adjust seasoning. Sometimes it needs a little more salt, pepper, or a squeeze of fresh lemon juice.

Step 7: Serve Like a Boss

Give it one final gentle stir and transfer to a serving bowl.

Garnish with extra fresh herbs and maybe a few more mozzarella cubes for looks.

Serve chilled and watch people actually enjoy pasta salad for once.

Notes

Perfect for barbecues, potlucks, and picnics
Serve alongside grilled meats or as a light lunch on its own
Pair with garlic bread or crusty rolls
Great with fresh corn on the cob and watermelon for the full summer vibe

Prep Time: 30 minutes

Nutrition

Calories: ~380 kcal
Fat: ~18g
Carbohydrates: ~32g
Protein: ~22g