Description
A delicious and easy-to-make creamy chicken and corn pasta salad, perfect for quick meals.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cooked chicken, shredded
- 1 cup sweet corn (canned or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, sweet corn, cherry tomatoes, red bell pepper, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to combine, ensuring everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle stir and garnish with chopped fresh parsley.
Notes
- For added crunch, mix in 1/2 cup of chopped celery or cucumber.
- To make it a lighter dish, substitute half of the mayonnaise with additional Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg