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Chicken Corn Pasta Salad

Chicken corn pasta salad in a large white serving bowl with fresh parsley garnish
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A creamy, refreshing cold pasta salad loaded with shredded chicken, sweet corn, crisp vegetables, and a light tangy dressing. Perfect for picnics, potlucks, and easy meal prep.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 1 cup cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1 cup corn kernels, fresh, frozen, or canned (drain and pat dry if using canned)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or granulated sugar
  • 1 clove garlic, finely minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold running water until fully cooled. Shake off excess water and set aside for 2 to 3 minutes.
  2. While pasta drains, dice the red bell pepper, finely chop the red onion and celery, and roughly chop the parsley.
  3. In a large mixing bowl, combine the cooled pasta, shredded chicken, corn, red bell pepper, red onion, celery, and parsley. Toss gently to distribute.
  4. In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, honey, minced garlic, salt, and pepper until completely smooth. Taste and adjust seasoning before adding to the salad.
  5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Do not over-mix.
  6. Taste and adjust seasoning. Add a pinch of paprika or cayenne for extra depth if desired.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
  8. Toss gently once more before serving. Serve chilled or at room temperature.

Notes

  • Rotisserie chicken cuts prep time and adds great flavor. Use it whenever possible for this chicken corn pasta salad.
  • If the salad looks dry after refrigerating, stir in one to two teaspoons of mayonnaise or a drizzle of olive oil before serving to restore the creamy texture.
  • Do not freeze this salad. The mayonnaise-based dressing breaks apart when frozen and the texture will not recover after thawing.
  • For a lighter version, replace up to half the mayonnaise with plain Greek yogurt without losing the creamy consistency.

Nutrition

Find it online: https://www.benefitiany.com/chicken-corn-pasta-salad/