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Rotisserie chicken pasta salad in a bowl, showcasing shredded chicken, pasta, and crunchy vegetables in a creamy dressing, ideal for easy meals

Rotisserie Chicken Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 46 -6
Ingredients Method

Ingredients
  

  • 3 cups cooked rotisserie chicken shredded (remove skin for better texture)
  • 2 cups uncooked short pasta rotini or penne work best
  • ½ cup mayonnaise use a good-quality one for better flavor
  • ¼ cup plain yogurt adds lightness and slight tang
  • 1 tablespoon Dijon mustard brings depth without overpowering
  • 1 tablespoon lemon juice fresh is always better here
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • ½ cup celery finely chopped (adds crunch)
  • ½ cup red bell pepper diced (for sweetness and color)
  • ¼ cup red onion finely chopped (use sparingly if you prefer mild flavor)
  • ¼ cup fresh parsley chopped (optional but recommended)
  • ½ cup shredded cheese cheddar or mozzarella both work well

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, rinse under cold water, and let cool completely.
  2. Shred rotisserie chicken into bite-sized pieces. Chop celery, bell peppers, and onion into small, even pieces.
  3. In a large bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth and adjust seasoning if needed.
  4. Add cooled pasta, shredded chicken, chopped vegetables, and cheese to the bowl with dressing. Toss gently until evenly coated, then fold in parsley if using.
  5. Cover and refrigerate for at least 30 minutes before serving. If too thick after chilling, add a spoonful of yogurt or splash of lemon juice.