Description
This Chicken Pasta Salad with Creamy Dressing is a hearty and flavorful dish perfect for gatherings or meal prep. Combining tender cooked chicken, crispy bacon, fresh vegetables, and a rich, tangy dressing, it offers a delightful mix of textures and tastes. Served chilled or at room temperature, this salad is both satisfying and versatile.
Ingredients
Scale
Pasta and Chicken
- 500g / 1 lb macaroni / elbow pasta (or other pasta of choice)
- 1 tbsp salt (for pasta cooking water)
- 3 cups cooked chicken, shredded or finely chopped
Vegetables and Cheese
- 2 celery stalks, finely sliced
- 1 red capsicum / bell pepper, finely diced
- 2 green onions, finely sliced
- 2 medium carrots, shredded
- 2 cups shredded cheese (cheddar, tasty, or Colby)
- 2 small/medium avocados, cut into bite-size pieces (optional)
Bacon
- 150g / 5 oz bacon, chopped
Dressing
- 1 cup mayonnaise (whole egg preferred)
- 1 cup sour cream (full fat or low fat)
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 1/2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the macaroni according to the package directions until al dente. Drain the pasta well and allow it to cool completely.
- Prepare the dressing: In a bowl, combine the mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper. Mix thoroughly and set aside for at least 10 minutes to let the flavors meld.
- Cook bacon: Place the chopped bacon in a cold non-stick skillet. Turn the stove on to medium-high heat and cook the bacon until it is golden and crispy. Remove from the skillet and drain on paper towels to remove excess fat.
- Combine salad ingredients: In a large bowl, add the cooled pasta along with the shredded chicken, celery, red capsicum, green onions, carrots, shredded cheese, and avocados if using. Reserve some bacon pieces for garnish.
- Toss with dressing: Pour the prepared dressing over the combined ingredients and toss well to ensure everything is evenly coated.
- Chill and serve: Let the salad sit for about 20 minutes to allow flavors to develop. Transfer to a serving bowl, sprinkle with the reserved bacon pieces, and serve. This salad can be enjoyed chilled or at room temperature.
- Storage: Store leftovers in the refrigerator for 3 to 4 days. For best flavor, bring to room temperature before serving.
Notes
- The bacon can be cooked in a skillet starting from a cold pan to ensure even rendering of fat and crispiness.
- Avocados are optional; adding them gives a creamy texture and fresh flavor.
- You can substitute macaroni with other short pasta shapes like penne or fusilli.
- Use whole egg mayonnaise for richer dressing, but low-fat options are acceptable.
- The salad improves in flavor if allowed to rest before serving.
- Bring the salad to room temperature before serving for the best taste experience if stored in the fridge.
