Chicken Pasta Salad
This chicken pasta salad tosses rainbow rotini with shredded chicken, celery, and red onion in a light, creamy dressing made with reduced-fat mayo and sour cream. It's a make-ahead crowd-pleaser — perfect for lunches, potlucks, and picnics.
You Will Need
- Large pot
- Large mixing bowl
Ingredients
- 16 ounces rainbow rotini pasta
- 2 cups shredded cooked chicken
- 2 stalks celery, diced
- 1/2 red onion, diced
- 3/4 cup light mayonnaise
- 3/4 cup light sour cream
- Salt and pepper, to taste
- 1 teaspoon dried dill
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
Instructions
- Step 1Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8–10 minutes, until al dente. Drain and rinse with cold water to cool.
- Step 2In a large bowl, stir together the chicken, celery, onion, and mayonnaise. Fold in the cold pasta and season to taste with salt and pepper. Place in the refrigerator and let rest for at least an hour before serving.
Tips & Substitutions
Nutrition tip: Using light mayonnaise and replacing some of the mayo with sour cream provides a lower-fat option. Cooking tip: Chopping your onion and celery to a similar size makes for more even bites. Substitution: Replace the mayonnaise and/or sour cream with Greek yogurt for a similar tangy texture with lower fat and higher protein.
Printable Recipe Card
