Chicken Pasta Salad Recipe

I have made a lot of pasta salads over the years. Some were too dry, some weirdly oily, and a few just sat in the fridge untouched because nobody was excited about them.

This one changed that pattern for me. It’s creamy without feeling heavy, packed with texture, and actually tastes better after it hangs out for a bit.

I started making it for casual lunches, then for get-togethers, and now it’s one of those recipes I don’t even think about. I just make it. It works every single time.

Ingredients I Used for the Recipe

• 500 g / 1 lb macaroni – The base of the salad. I like elbow pasta because it holds dressing in all those little curves.
• 1 tbsp salt (for pasta water) – Seasons the pasta itself so the whole salad doesn’t taste flat.
• 3 cups cooked chicken, shredded – The main protein. I shred it instead of cubing so it mixes better and you get chicken in every bite.
• 150 g / 5 oz bacon, chopped – Adds those salty, crispy bites that make people go back for seconds.
• 2 celery stalks, finely sliced – For crunch and freshness.
• 1 red bell pepper, diced – A little sweetness and color that makes the bowl look alive.
• 2 green onions, sliced – Mild sharpness that keeps the salad from feeling too rich.
• 2 medium carrots, shredded – Texture plus a subtle sweetness.
• 2 cups shredded cheese – Because creamy pasta salad without cheese just feels wrong to me.
• 2 small avocados (optional) – When they’re perfectly ripe, they add a buttery softness. I skip them if they’re not ready.
• 1 cup mayonnaise – Gives the dressing body and that classic pasta salad flavor.
• 1 cup sour cream – Lightens the mayo so it’s creamy but not greasy.
• 3 tbsp cider vinegar – Adds tang to balance everything.
• 1 tbsp Dijon mustard – Brings depth and keeps the dressing from tasting one-note.
• 4 tsp sugar – Just enough to round out the acidity.
• 1 1/2 tsp garlic powder – Easy background flavor that blends smoothly.
• 2 tsp salt – Seasons the dressing properly.
• 1 tsp black pepper – A little bite to finish it off.

How to make Chicken Pasta Salad?

Step 1 – Cook the Pasta Properly

I bring a big pot of water to a boil and salt it generously. This step matters more than people think. If the pasta itself isn’t seasoned, the whole salad tastes dull.

I cook it just until tender, then drain and let it cool so it doesn’t melt the dressing later.

Step 2 – Mix the Creamy Dressing

In a bowl, I stir together mayonnaise, sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper.

Then I leave it alone for about 10 minutes. That little rest helps the flavors settle together instead of tasting sharp.

Step 3 – Cook the Bacon Until Crisp

I start the bacon in a cold pan and bring it up to heat. It renders better that way and gets evenly golden.

Once crisp, I transfer it to paper towels and try not to snack on half of it while assembling everything else.

Step 4 – Build the Salad

In a large bowl, I combine the cooled pasta, chicken, vegetables, cheese, and most of the bacon.

I pour the dressing over and toss really well. Not gently. I want everything coated.

Step 5 – Let It Sit Before Serving

I let the salad rest for about 20 minutes so the dressing soaks into the pasta a bit.

This is when it starts turning into something really good instead of just mixed ingredients.

How I Serve It and Keep It Tasting Good for Days

This makes a big batch, which is honestly one of my favorite parts. I like cooking once and having food ready to go without thinking.

It keeps well in the fridge for three to four days, and I think the flavor actually improves on day two.

I always take it out about 30 minutes before eating. Straight-from-the-fridge pasta salad tastes stiff and muted, and I learned that the hard way after serving it too cold once.

Now I let it lose that chill so the dressing softens again and everything tastes like it should.

Tips That Made a Big Difference for Me

Don’t Skimp on Dressing

Pasta absorbs more than you expect. If it looks slightly overdressed at first, you did it right.

Shred the Chicken Instead of Cubing

I used to cube it, and it never blended well. Shredded chicken distributes better and makes each bite balanced.

Cool the Pasta Completely

Warm pasta will soak up dressing unevenly and turn gummy. Waiting is annoying, but worth it.

Adjust the Crunch to Your Taste

Sometimes I add extra celery or pepper if I want more texture. This recipe is flexible like that.

Room Temperature Is the Sweet Spot

This salad is not meant to be eaten ice cold. Letting it sit out a bit brings back the creaminess and flavor.

At this point, this pasta salad has become one of those dependable recipes I rely on when I don’t want surprises. It’s simple, filling, and somehow always feels like the right thing to make whether I’m feeding friends or just trying to get through a busy week with something good already waiting in the fridge.

And honestly, any recipe that saves me from figuring out lunch three days in a row has earned a permanent spot in my kitchen.

Print Recipe

Chicken Pasta Salad Recipe

Author: Kelsey Perez Cooking Method: Boiling Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 15 mins Rest Time 20 mins Total Time 55 mins

Cooking Temp: 100  C Servings: 8 Estimated Cost: $ 15.00 Calories: 685

Best Season: Summer, Spring, All Year

Description

This big-batch Chicken Pasta Salad is the ultimate crowd-pleaser, featuring tender shredded chicken, crispy bacon, fresh vegetables, and plenty of creamy dressing. Lightened up with a 50/50 combination of sour cream and mayonnaise, it delivers all the richness without feeling heavy. Perfect for picnics, BBQs, potlucks, or a quick weeknight dinner, this old-school favorite is best served at room temperature to let the flavors shine.

ingredients

Servings

Pasta & Base

• 500 g macaroni or elbow pasta (or any short pasta like penne or spirals)
• 1 tbsp salt (for cooking pasta water)
• 3 cups cooked chicken (shredded or finely chopped into batons)
• 150 g bacon (chopped, cooked until crisp)

Vegetables & Cheese

• 2 stalks celery (finely sliced)
• 1 whole red capsicum (bell pepper) (finely diced)
• 2 whole green onions (finely sliced)
• 2 medium carrots (shredded using a box grater)
• 2 cups shredded cheese (cheddar, tasty, or Colby)
• 2 small/medium avocados (cut into bite-size pieces (optional))

Creamy Dressing

• 1 cup mayonnaise (whole egg preferred (e.g., Hellmann's))
• 1 cup sour cream (full fat recommended)
• 3 tbsp cider vinegar
• 1 tbsp Dijon mustard
• 4 tsp sugar
• 1.5 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and allow to cool completely.
   Do not skip salting the water; it seasons the pasta from the inside out.
   Mark as complete

2. Prepare the Dressing

   In a medium bowl, whisk together the mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper.
   Let the dressing sit for at least 10 minutes to allow the flavors to meld.
   Mark as complete

3. Cook the Bacon

   Place chopped bacon in a cold non-stick skillet. Turn heat to medium-high and cook until golden and crisp. Drain on paper towels.
   Reserve some bacon bits for garnish if desired.
   Mark as complete

4. Assemble the Salad

   In a very large bowl, combine the cooled pasta, shredded chicken, cooked bacon, celery, red capsicum, green onions, carrots, shredded cheese, and avocados (if using).
   Mark as complete

5. Toss and Rest

   Pour the prepared dressing over the salad ingredients and toss thoroughly until everything is evenly coated. Let the salad stand at room temperature for 20 minutes before serving.
   Serving at room temperature ensures the best flavor and texture; cold pasta can taste bland and the dressing can become pasty.
   Mark as complete

6. Serve

   Transfer to a serving bowl, sprinkle with reserved bacon bits, and serve.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 685kcal

% Daily Value *

Total Fat 42gg65%

Saturated Fat 14gg70%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 980mgmg41%

Potassium 450mgmg13%

Total Carbohydrate 48gg16%

Dietary Fiber 4gg16%

Sugars 6gg

Protein 28gg57%

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Calcium 20% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make Ahead: This salad keeps well in the fridge for 3–4 days. It actually tastes better the next day as the flavors develop!
• Serving Tip: Always bring the salad to room temperature (about 30 mins out of the fridge) before serving for the best texture and flavor.
• No Mayo Option: For a lighter version, substitute the mayo/sour cream mix with a Creamy Yogurt Dressing (Ranch or Potato Salad style).
• Chicken Prep: Shredding the chicken into baton shapes helps it meld better with the pasta than large cubes.

Keywords: chicken pasta salad, creamy pasta salad, chicken salad recipe, picnic food, BBQ side dish, make ahead salad