Creamy Chicken Pasta Salad
Light, refreshing creamy Chicken Pasta Salad with a Greek yogurt lemony dressing is perfect for summer eating!
Servings: 6 Servings
Calories: 365kcal
Ingredients
- 12 ounces gluten-free pasta noodles I use brown rice bow tie noodles
- 2 cups cooked chicken chopped
- ⅔ cup corn
- ⅔ cup green peas
- ⅔ cup red pepper
- ⅓ cup red onion finely chopped
- 3 stalks green onion chopped
- ¼ cup fresh basil chopped
Dressing:
- ⅔ cup Greek yogurt
- 3 Tbsp avocado oil
- ¼ cup lemon juice or rice vinegar
- 1 large clove garlic minced
- 2 tsp pure maple syrup optional
- ¾ tsp sea salt to taste
Instructions
- Cook the pasta according to the instructions on the package. Once the pasta has finished cooking, immediately strain it into a colander and rinse well with cold water. This will cool it off quickly and ensure the pasta doesn’t continue cooking and softening.
- While the pasta is cooking, you can prepare the dressing and chop the veggies. If using frozen peas, run hot water over them or thaw them before using.
- Stir the ingredients for the dressing in a mixing bowl until well-combined.
- Add all of the ingredients for the pasta salad to the mixing bowl and toss well until combined. Taste the pasta salad for flavor and add more sea salt and/or lemon juice to taste.
- Refrigerate until ready to use.
- Note: the sauce will thicken up as the pasta salad chills. The chicken pasta salad will also become more flavorful as it sits, so if you can, make it at least 4 hours in advance (up to a few days!)
Nutrition
Serving: 1of 6 | Calories: 365kcal | Carbohydrates: 53g | Protein: 18g | Fat: 10g | Fiber: 2g | Sugar: 3g