Creamy Chicken Rotini Pasta Salad

 Ingredients

Pasta & protein

• 1 lb (16 oz / 454 g) tri-color rotini
• 2½ cups cooked chicken breast, cut into small bite-size pieces (about 12 oz / 340 g)
• 1 tablespoon olive oil — optional, for cooking chicken
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Vegetables

• 1 cup cherry tomatoes, halved
• ¾ cup corn, drained if canned
• ½ cup black beans, drained and rinsed
• ½ cup cucumber, diced
• ½ cup red onion, finely diced
• ½ cup red bell pepper, diced
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped — optional
• ¼ cup Parmesan cheese, finely grated

 Creamy dressing

• ¾ cup mayonnaise
• ½ cup ranch dressing
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon pickle juice — optional but excellent
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1–2 tablespoons milk, as needed to thin

 Step-by-step

1. Cook the pasta

Bring a large pot of water to a boil and generously salt it.

Add 1 lb rotini and cook according to the package directions, usually around 9–11 minutes, until al dente.

Drain the pasta and immediately rinse it under cold water until completely cool.

Drain very well.

Don’t overcook the pasta—it should remain firm enough to hold up when mixed with the dressing.

2. Prepare the chicken

If using raw chicken, season 12 oz chicken breast with salt, pepper, garlic powder, and paprika.

Cook in a skillet with 1 tablespoon olive oil over medium heat until the internal temperature reaches 165°F / 74°C.

Cool completely, then dice into small pieces.

You can also use leftover roasted chicken or rotisserie chicken.

3. Prepare the vegetables

Chop:

• Cherry tomatoes
• Cucumber
• Red onion
• Red bell pepper
• Parsley
• Dill

Drain and rinse the black beans and drain the corn.

4. Make the dressing

Whisk together:

¾ cup mayonnaise + ½ cup ranch + 2 tbsp sour cream/Greek yogurt + 1 tbsp lemon juice + 1 tbsp pickle juice + 1 tsp Dijon + seasonings.

Add milk 1 tablespoon at a time until the dressing is creamy but easy to pour.

Taste and adjust the salt, pepper, or lemon juice.

5. Combine

Place the cooled pasta in a very large mixing bowl.

Add:

• Chicken
• Tomatoes
• Corn
• Black beans
• Cucumber
• Red onion
• Bell pepper
• Parsley
• Dill
• Parmesan

Pour in about ¾ of the dressing.

Gently toss everything together.

Add more dressing until you get the creaminess you want.

6. Chill

Cover and refrigerate for at least 30 minutes, preferably about 1 hour.

The pasta absorbs some of the dressing while it chills.

Before serving, stir well. If it’s too thick, mix in 1–2 tablespoons ranch, milk, or mayonnaise.

 Nutrition — estimated

For 1 of 8 servings, using the quantities above:

Important: These are estimates. Actual nutrition can change substantially depending on the mayonnaise, ranch dressing, chicken, Parmesan, and pasta brands you use.

 Allergens / nut information

This recipe does not require any tree nuts or peanuts.

Potential allergens are:

• Milk/dairy: Parmesan, ranch, sour cream/Greek yogurt
• Egg: commonly present in mayonnaise and some ranch dressings
• Wheat/gluten: regular rotini
• Soy: may be present in some packaged dressings or mayonnaise

If you’re preparing this for someone with a nut allergy, check the labels of the mayonnaise, ranch, Parmesan, and packaged ingredients for peanut/tree-nut cross-contact warnings.

 For the closest look to your photo

Use tri-color rotini, lots of halved cherry tomatoes, finely chopped red onion, parsley, corn, black beans, and small browned pieces of chicken. Keep the dressing fairly thick and creamy, then finish with fresh parsley/dill and a little Parmesan.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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