Description
This Creamy Chicken Pasta Salad with Sundried Tomatoes is a hearty, flavor-packed twist on the classic. Made with tender chicken, fresh veggies, melty cheese, and a tangy, creamy dressing, it’s perfect for meal prep, potlucks, or summer picnics.
Ingredients
- 500g / 1 lb macaroni (or other short pasta)
- 1 tbsp salt (for cooking pasta)
- 3 cups cooked chicken, shredded or finely chopped
- 1/2 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
- 1 cup whole egg mayonnaise
- 1 cup sour cream (full-fat or low-fat)
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 1/2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add salt and pasta. Cook according to package directions until al dente. Drain and let cool completely.
- In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth. Let sit for at least 10 minutes for the flavors to meld.
- In a skillet over medium heat, warm the chopped sundried tomatoes for 2–3 minutes to enhance their flavor. Set aside.
- In a large mixing bowl, combine the cooled pasta, cooked chicken, celery, red bell pepper, green onions, shredded carrots, shredded cheese, avocado (if using), and warmed sundried tomatoes.
- Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Let the salad sit for 20 minutes before serving to allow the flavors to develop.
- Transfer to a serving bowl and garnish with extra sundried tomatoes if desired. Serve chilled or at room temperature.
Notes
- Use rotisserie chicken for a quick prep shortcut.
- To keep the avocado fresh, add just before serving.
- This salad stores well in the refrigerator for up to 3 days.
- Make it vegetarian by omitting the chicken and adding chickpeas or extra veggies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
