Introduction

Summery Chicken Pasta Salad is a fresh and vibrant dish, perfect for warm days and casual gatherings. Packed with crisp vegetables, tender chicken, and a creamy lemony dressing, it’s both satisfying and light. This recipe brings together bright flavors and delightful textures for a crowd-pleasing meal.

A close-up view of a white plate filled with five layers of pasta salad. The bottom layer is farfalle pasta, light yellow with a smooth texture, evenly spread across the plate. Above the pasta, there are pieces of white shredded chicken scattered throughout. The next layer has small yellow corn kernels and finely chopped light green celery mixed in. Slices of red cherry tomatoes cut in halves are spread on top, adding bright color. Finally, small green herbs are sprinkled over everything, giving a fresh finish. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup olive oil
1/3 cup mayonnaise
1/3 cup fresh lemon juice
1/2 cup finely chopped fresh parsley
1 Tbsp dried dill
2 tsp minced garlic (about 2 cloves)
Salt and black pepper, to taste
2 ears fresh yellow corn
16 oz mini bow tie pasta
12 slices (12 oz) bacon, cooked, drained, and chopped
12 oz grape tomatoes, halved
8 oz sharp cheddar cheese, cut into 1/4-inch cubes
1 1/2 cups chopped English cucumber (about 3/4 of a medium)
1 cup chopped green onions (about 5)
3 1/2 cups cooked shredded rotisserie chicken, chilled
1/4 cup pasta water, or more as needed

Instructions

Step 1: In a small bowl, whisk together olive oil, mayonnaise, fresh lemon juice, parsley, dried dill, and minced garlic. Season with salt and black pepper to taste. Refrigerate until ready to use to let flavors meld.
Step 2: Bring a large pot of salted water to a boil. Add the ears of corn and boil for 4 minutes, turning occasionally. Remove the corn and set aside to cool while keeping the water boiling.
Step 3: Add the mini bow tie pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Transfer pasta to a greased baking sheet and allow it to cool for 10 to 20 minutes.
Step 4: Cut the corn kernels off the cob once cooled. In a large bowl, combine the cooled pasta, corn kernels, chopped bacon, halved grape tomatoes, cheddar cheese cubes, chopped cucumber, green onions, and shredded rotisserie chicken.
Step 5: Pour the dressing over the salad along with 1/4 cup of reserved pasta water. Toss gently to coat all ingredients evenly. Add more pasta water if needed to reach desired consistency. Adjust seasoning with salt and pepper if necessary.
Step 6: For best flavor, chill the salad in the fridge for 1 to 2 hours before serving. If short on time, it can be served immediately and still taste delicious.

Tips & Variations

Use fresh herbs like basil or cilantro instead of parsley for a different flavor profile.
Swap rotisserie chicken with grilled shrimp, diced turkey, or canned chicken for variety.
Make it vegetarian by leaving out the bacon and adding chickpeas or edamame.
Try gluten-free or quinoa pasta to accommodate dietary needs.
Add extra colorful veggies like bell peppers, olives, or shredded carrots for crunch.
Substitute sharp cheddar with crumbled feta or goat cheese for tangy notes.
Allow the dressing to chill to deepen its flavors before mixing into the salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Before serving again, toss to redistribute the dressing, adding a splash of reserved pasta water if the salad seems dry. Enjoy chilled or at room temperature.

How to Serve

This image shows a close-up of a bowl filled with layered pasta salad. The bottom layer is light yellow farfalle pasta with a smooth texture. On top, there are pieces of shredded white chicken mixed throughout. Scattered over the pasta and chicken are small, bright yellow corn kernels adding a pop of color. Halved cherry tomatoes with a shiny red skin and small green lettuce pieces are spread evenly across the top, giving the dish a fresh look. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes! This salad actually tastes better after chilling in the fridge for a few hours or overnight, allowing the flavors to develop fully. Just add a little pasta water when serving if the dressing thickens.

What can I use instead of rotisserie chicken?

You can substitute with grilled chicken breast, leftover turkey, or canned chicken. All options will work well and keep the salad flavorful and satisfying.

Is this salad gluten-free?

The recipe as written uses mini bow tie pasta, which contains gluten. However, you can easily swap in gluten-free pasta or quinoa to make it suitable for gluten-free diets without compromising taste.

How do I store leftovers?

Keep leftovers in a sealed container in the refrigerator and consume within 2-3 days. Toss the salad before serving again and add a splash of pasta water if needed to loosen the dressing.

Can I modify the dressing?

Absolutely! Feel free to tailor the dressing by adding honey, mustard, or other seasonings to suit your taste. This salad is versatile and welcomes creative twists.