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Creamy canned chicken pasta salad in a white bowl with rotini, celery, corn, and parsley.

Canned Chicken Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups cooked pasta rotini or penne work best for holding dressing
  • 1 can chicken drained and slightly shredded with a fork
  • ½ cup mayonnaise adjust based on how creamy you like it
  • ¼ cup Greek yogurt adds a slight tang and balances the mayo
  • 1 tablespoon Dijon mustard optional but highly recommended
  • ½ cup celery finely chopped for crunch
  • ¼ cup red onion finely chopped, soak briefly if too strong
  • ½ cup sweet corn canned or frozen, drained well
  • ½ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice fresh works best
  • 2 tablespoons fresh parsley optional but adds freshness

Method
 

  1. Cook the pasta in salted water until just al dente, then drain and rinse with cold water. Let it sit for a few minutes to fully cool before mixing.
  2. Open the canned chicken, drain it completely, and break it apart with a fork. Remove any overly soft bits if needed.
  3. In a large bowl, mix mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth and slightly glossy. Adjust salt or lemon to taste.
  4. Add the cooled pasta, chicken, celery, red onion, and corn into the bowl. Toss everything together until evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 30 minutes. Before serving, give it a quick stir and sprinkle fresh parsley on top if using.