A deliciously creamy pasta salad loaded with tender chicken, sweet green peas, crunchy red bell peppers, and fresh herbs. Perfect for family lunches, summer cookouts, and meal prep!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Introduction
Creamy chicken rotini pasta salad recipe with green peas, red bell pepper, fresh parsley, dill and creamy herb dressing is the perfect combination of comfort food and refreshing flavors. Tender rotini pasta spirals are generously coated in a smooth, homemade herb dressing, while juicy chicken breast adds satisfying protein. Sweet green peas bring beautiful color, crunchy red bell peppers add freshness, and chopped parsley and dill make every bite deliciously aromatic. I love preparing this easy pasta salad for family gatherings because it's simple, colorful, and always disappears quickly. It's also an excellent make-ahead lunch that tastes even better after the flavors have had time to blend.
Ingredients
For the Pasta Salad
- 12 oz (340 g) rotini pasta
- 2 cups (300 g) cooked chicken breast, diced
- 1 cup (150 g) green peas, cooked and cooled
- 1 large red bell pepper, diced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tablespoons fresh dill, finely chopped
- 2 green onions, thinly sliced (optional)
For the Creamy Herb Dressing
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) milk, optional for thinning
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente, approximately 9–11 minutes. Drain and rinse briefly under cool water.
- Prepare the chicken: If using raw chicken breast, season with salt, pepper, and garlic powder. Cook in a lightly oiled skillet over medium heat for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest before cutting into bite-sized cubes.
- Prepare the vegetables: Cook frozen peas briefly until tender, then cool completely. Dice the red bell pepper into small pieces and finely chop the parsley, dill, and green onions.
- Make the creamy herb dressing: In a medium mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, Italian seasoning, garlic powder, salt, and black pepper until smooth.
- Combine the ingredients: Add the cooled rotini, diced chicken, green peas, red bell pepper, parsley, and dill to a large serving bowl.
- Add the dressing: Pour the creamy herb dressing over the pasta mixture. Gently toss until the pasta spirals, chicken, and vegetables are evenly coated.
- Adjust the consistency: If the dressing seems too thick, stir in a little milk until the salad reaches your preferred creamy texture.
- Chill and serve: Cover and refrigerate for 20–30 minutes to allow the flavors to develop. Garnish with extra parsley and dill before serving.
Tips for the Best Creamy Chicken Pasta Salad
- Don't overcook the pasta: Al dente rotini holds its shape and prevents the salad from becoming mushy.
- Use cooled ingredients: Allow the chicken, pasta, and peas to cool before mixing with the dressing.
- Choose fresh herbs: Fresh parsley and dill give the salad a brighter, more refreshing flavor.
- Keep the chicken juicy: Avoid overcooking chicken breast, and let it rest before dicing.
- Reserve extra dressing: Pasta absorbs moisture as it chills, so a spoonful of extra dressing can restore creaminess before serving.
Serving Suggestions
This creamy chicken rotini pasta salad works beautifully as a complete lunch or a satisfying side dish. Serve it alongside grilled vegetables, roasted corn, fresh cucumber tomato salad, or warm garlic bread. It's also a wonderful addition to summer barbecues, family picnics, and casual gatherings.
Storage
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days, provided the chicken was freshly cooked and promptly refrigerated. Stir gently before serving and add a little Greek yogurt or mayonnaise if needed. Keep refrigerated until serving and avoid leaving it at room temperature for more than 2 hours. Freezing is not recommended because the creamy dressing can separate.
Frequently Asked Questions
Can I make creamy chicken rotini pasta salad ahead of time?
Yes! Prepare it several hours ahead and refrigerate until serving. For the freshest texture, reserve a little dressing to mix in just before serving.
Can I use rotisserie chicken instead of chicken breast?
Absolutely. Shredded or diced halal rotisserie chicken is a convenient shortcut that makes this recipe even quicker. Just make sure the chicken is completely cooled before mixing.
What can I substitute for mayonnaise?
You can replace mayonnaise with additional plain Greek yogurt for a lighter, tangier dressing. Add a little extra olive oil to maintain a smooth and creamy consistency.
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