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Summery Chicken Pasta Salad Recipe

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★★★★★

4.4 from 59 reviews

This Summery Chicken Pasta Salad is a vibrant, fresh, and flavorful dish perfect for summer gatherings. Combining tender rotisserie chicken, sweet yellow corn, crisp vegetables, smoky bacon, tangy cheddar cheese, and a creamy lemon-dill dressing, it offers a delightful mix of textures and tastes. Easy to prepare and customizable, this salad is a perfect light meal or side dish that captures the essence of sunny days with every bite.

Ingredients

Scale

Dressing

  • 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 (2 cloves)
  • Salt and black pepper, to taste

Salad

  • 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 one medium)
  • 1 cup chopped green onions (about 5 green onions)
  • 3 1/2 cups cooked shredded rotisserie chicken, chilled
  • 1/4 cup pasta water, or more as needed

Instructions

  1. Prepare the Dressing: In a small mixing bowl, whisk together olive oil, mayonnaise, fresh lemon juice, chopped parsley, dried dill, and minced garlic. Season with salt and black pepper to taste and refrigerate the dressing until ready to use. Chilling it enhances the flavor blend.
  2. Cook the Corn: Bring a large pot of salted water to a boil (about 2 tablespoons salt). Add the ears of fresh yellow corn and boil for 4 minutes, turning occasionally for even cooking. Remove corn and set aside to cool while keeping the water boiling.
  3. Cook the Pasta: Add the mini bow tie pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water for adjusting the dressing consistency later. Drain the pasta and transfer it to a greased baking sheet to cool for 10 to 20 minutes.
  4. Combine Ingredients: Once the pasta and corn have cooled, cut the kernels off the corn cobs. In a large mixing bowl, combine the cooled pasta, fresh corn kernels, chopped cooked bacon, halved grape tomatoes, cheddar cheese cubes, chopped English cucumber, chopped green onions, and shredded rotisserie chicken. Mix gently to combine.
  5. Dress the Salad: Pour the prepared dressing over the salad along with 1/4 cup of reserved pasta water. Toss everything gently to evenly coat all ingredients. Add more pasta water if needed to thin the dressing to your desired consistency. Taste and adjust seasoning with additional salt or pepper if necessary.
  6. Chill and Serve: For best flavor, refrigerate the salad for 1 to 2 hours to allow flavors to meld. If short on time, you can serve immediately. Garnish with extra parsley or lemon slices if desired before serving.

Notes

  • Feel free to adjust the seasoning according to your personal taste preferences.
  • Letting the salad rest for a couple of hours allows the flavors to develop more fully and meld beautifully.
  • You can substitute rotisserie chicken with grilled chicken, leftover turkey, or canned chicken as preferred.
  • This recipe can be made gluten-free by using gluten-free pasta instead of mini bow tie pasta.
  • Adding extra pasta water when serving helps loosen the dressing if it thickens after chilling.
  • Experiment with fresh herbs like basil or cilantro for different flavor profiles.
  • Vegetarian versions can be made by omitting bacon and adding chickpeas or edamame.
  • Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for best freshness.

Keywords: chicken pasta salad, summer salad, rotisserie chicken salad, cold pasta salad, healthy pasta salad, lemon dill dressing, summer recipes, quick chicken salad

Find it online: https://biteandenjoy.com/summery-chicken-pasta-salad-recipe/