Leftover Chicken Pasta Salad
Transform your leftovers into a vibrant and satisfying meal with this Leftover Chicken Pasta Salad! Perfectly al dente pasta is tossed with juicy shredded chicken, crisp cucumber, sweet cherry tomatoes, and zesty red onion, creating a medley of fresh flavors and textures. A creamy, tangy dressing made with Greek yogurt, mayonnaise, Dijon mustard, and a splash of lemon juice ties everything together beautifully. This quick and easy recipe, ready in just 25 minutes, is an ideal solution for midweek lunches, potlucks, or light dinners. Customize it further with sliced olives and garnish with fresh parsley for a pop of color and flavor. Simple, wholesome, and utterly delicious, this pasta salad is a brilliant way to upcycle leftovers while satisfying your cravings!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or chopped)
- 8 ounces Pasta (such as rotini, penne, or bowtie)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Olives (sliced, optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down. Set aside.
In a large mixing bowl, combine the shredded or chopped leftover chicken, cherry tomatoes, cucumber, red onion, olives (if using), and parsley.
In a small bowl, make the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
Add the cooled pasta to the mixing bowl with the chicken and vegetables.
Pour the dressing over the pasta salad and toss everything together until evenly coated.
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together. Garnish with additional parsley before serving if desired.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.0 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
