This Creamy Chicken Pasta Salad with Sundried Tomatoes is a vibrant, hearty dish that combines tender chicken, crisp veggies, and rich cheese in a lightened-up creamy dressing. It’s perfect for picnics, potlucks, lunchboxes, or as a make-ahead dinner. With the tangy flavor of sundried tomatoes and a satisfying crunch from fresh vegetables, every bite is full of delicious texture and taste.

Creamy Chicken Pasta Salad

Why You’ll Love This Recipe

Packed with fresh, wholesome ingredients
Creamy but lightened-up with a balanced mayo and sour cream dressing
Loaded with flavor from tangy sundried tomatoes and Dijon mustard
Perfect for meal prep—tastes even better the next day
Versatile and customizable based on what you have on hand
Feeds a crowd—ideal for gatherings or weekly lunches
Easy to make ahead and serve chilled or at room temp
Kid-friendly and colorful
Satisfying and protein-rich
Balanced with texture—tender chicken, crisp veggies, creamy dressing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta Salad:

500g / 1 lb macaroni (or other short pasta)
1 tablespoon salt (for cooking pasta)
3 cups cooked chicken, shredded or finely chopped
½ cup sundried tomatoes, chopped
2 celery stalks, finely sliced
1 red bell pepper, finely diced
2 green onions, finely sliced
2 medium carrots, shredded
2 cups shredded cheese (cheddar, tasty, or Colby)
2 avocados (optional), cut into bite-sized pieces

Dressing:

1 cup whole egg mayonnaise
1 cup sour cream (full-fat or low-fat)
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 teaspoons sugar
1½ teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper

Directions

Cook the pasta:
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to package directions until al dente. Drain and set aside to cool completely.
Make the dressing:
In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth. Let it sit for at least 10 minutes to allow the flavors to meld.
Warm the sundried tomatoes:
In a skillet over medium heat, warm the chopped sundried tomatoes for 2–3 minutes to release their oils and enhance flavor. Remove from heat and set aside.
Assemble the salad:
In a large mixing bowl, combine the cooled pasta, shredded chicken, celery, red bell pepper, green onions, carrots, cheese, avocado (if using), and warmed sundried tomatoes.
Add the dressing:
Pour the prepared dressing over the pasta mixture. Toss thoroughly until everything is evenly coated.
Rest and serve:
Let the salad sit for at least 20 minutes before serving to allow the flavors to develop. Transfer to a serving dish and garnish with a few extra sundried tomatoes on top if desired.

Servings and timing

Servings: 10–12
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Make it vegetarian: Omit the chicken and add chickpeas or roasted tofu.
Add crunch: Toss in chopped almonds, sunflower seeds, or crispy bacon bits.
Use Greek yogurt: Replace some or all of the sour cream for a protein boost.
Try different cheese: Feta or mozzarella pearls offer a new flavor profile.
Spicy twist: Add a pinch of chili flakes or hot sauce to the dressing.
Go green: Mix in fresh spinach, arugula, or baby kale before serving.
Change the pasta: Rotini, penne, or bowties also work beautifully.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Not recommended due to the creamy dressing and fresh veggies.
Make-ahead tip: Combine all ingredients except avocado and dressing. Add those just before serving to keep it fresh and vibrant.

FAQs

Can I make this pasta salad the night before?

Yes, in fact, it’s even better the next day as the flavors develop overnight.

What type of chicken works best?

Leftover roasted, grilled, or rotisserie chicken all work well. Just make sure it’s chopped or shredded into bite-sized pieces.

Do I have to use macaroni?

No, any short pasta shape such as rotini, penne, or shells will work.

How do I keep the avocado from browning?

If using, add the avocado right before serving. Tossing it in a little lemon juice can also help slow browning.

Can I use low-fat ingredients in the dressing?

Yes, you can use low-fat sour cream and mayonnaise to lighten it up even more.

How do I prevent the salad from drying out in the fridge?

If it thickens too much after chilling, stir in a splash of milk, yogurt, or extra dressing before serving.

Can I make this spicy?

Yes, add chopped jalapeños, chili flakes, or a bit of sriracha to the dressing.

Is it safe to serve at room temperature?

Yes, but don’t leave it out for more than 2 hours. Keep chilled for picnics or outdoor events.

What can I substitute for apple cider vinegar?

Lemon juice is a good alternative.

Can I use jarred sundried tomatoes in oil?

Yes, just drain them well and lightly pat with paper towels to reduce excess oil.

Conclusion

This Creamy Chicken Pasta Salad with Sundried Tomatoes is a flavorful, satisfying dish that’s as versatile as it is easy. Packed with fresh veggies, tender chicken, and a creamy yet light dressing, it’s perfect for entertaining, lunchboxes, or a stress-free dinner. Make it ahead and enjoy every creamy, colorful bite.