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Paul

Creamy Chicken and Corn Pasta Salad for Easy Meals

A delicious and easy-to-make creamy chicken and corn pasta salad, perfect for quick meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked pasta, shredded chicken, sweet corn, cherry tomatoes, red bell pepper, and red onion.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  4. Pour the dressing over the pasta mixture and toss gently to combine, ensuring everything is evenly coated.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. 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.