Bright, fresh, and full of vibrant flavors, this Summery Chicken Pasta Salad is the perfect dish for warm-weather gatherings or a light, satisfying meal. Packed with juicy chicken, crispy bacon, sweet corn, and a tangy herb dressing, it’s a true crowd-pleaser. The creamy lemony dressing ties everything together, making it a refreshing yet indulgent treat.
Ingredients
Dressing
- 2/3 cup olive oil
- 1/3 cup mayonnaise
- 1/3 cup fresh lemon juice
- 1/2 cup finely chopped fresh parsley
- 1 Tbsp dried dill
- 2 tsp minced garlic (about 2 cloves)
- Salt and black pepper, to taste
Pasta Salad
- 2 ears fresh yellow corn
- 16 oz mini bow tie pasta
- 12 slices (12 oz) bacon, cooked, drained, and chopped
- 12 oz grape tomatoes, halved
- 8 oz sharp cheddar cheese, cut into 1/4-inch cubes
- 1 1/2 cups chopped English cucumber (about 3/4 of one medium)
- 1 cup chopped green onions (about 5)
- 3 1/2 cups cooked shredded rotisserie chicken, chilled
- 1/4 cup pasta water, or more as needed
Instructions
- Make the Dressing: In a small bowl, combine olive oil, mayo, lemon juice, chopped parsley, dill, and minced garlic. Add salt and pepper to taste, then whisk everything together. Set aside for later use.
- Cook the Corn and Pasta: Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes, then transfer to a bowl to cool. Once cooled, slice the kernels off the cob. In the same pot, cook the mini bow tie pasta according to the package directions. Before draining, set aside 1/4 cup of the pasta water. Let the pasta cool for a few minutes.
- Combine the Ingredients : In a large bowl, toss the cooked pasta with the reserved pasta water to prevent sticking. Add the cooked bacon, grape tomatoes, cheddar cheese, cucumber, green onions, shredded chicken, and corn kernels.
- Add the Dressing : Pour the prepared dressing over the salad and toss until everything is well coated.
- Cool and Enjoy: Cover the salad and let it sit in the fridge for at least 30 minutes so the flavors can develop. Serve either chilled or at room temperature for the best taste.
Conclusion
This Summery Chicken Pasta Salad is a complete meal in a bowl—rich in texture, flavor, and nutrition. With its bright lemony dressing and a medley of fresh, crunchy, and savory ingredients, it’s perfect for outdoor picnics, potlucks, or even meal prep. Enjoy it as a main dish or a flavorful side!
Summery Chicken Pasta Salad
A hearty pasta salad featuring shredded chicken,crispy bacon, fresh vegetables, and a tangy herb-infused dressing. Perfect forsummer parties or quick lunches!
Dressing
- 2/3 cup olive oil
- 1/3 cup mayonnaise
- 1/3 cup fresh lemon juice
- 1/2 cup finely chopped fresh parsley
- 1 Tbsp dried dill
- 2 tsp minced garlic (about 2 cloves)
- Salt and black pepper (to taste)
Pasta Salad
- 2 ears fresh yellow corn
- 16 oz mini bow tie pasta
- 12 slices 12 oz bacon, cooked, drained, and chopped
- 12 oz grape tomatoes (halved)
- 8 oz sharp cheddar cheese (cut into 1/4-inch cubes)
- 1 1/2 cups chopped English cucumber (about 3/4 of one medium)
- 1 cup chopped green onions (about 5)
- 3 1/2 cups cooked shredded rotisserie chicken (chilled)
- 1/4 cup pasta water (or more as needed)
- Make the Dressing: In a small bowl, combine olive oil, mayo, lemon juice, chopped parsley, dill, and minced garlic. Add salt and pepper to taste, then whisk everything together. Set aside for later use.
- Cook the Corn and Pasta: Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes, then transfer to a bowl to cool. Once cooled, slice the kernels off the cob. In the same pot, cook the mini bow tie pasta according to the package directions. Before draining, set aside 1/4 cup of the pasta water. Let the pasta cool for a few minutes.
- Combine the Ingredients : In a large bowl, toss the cooked pasta with the reserved pasta water to prevent sticking. Add the cooked bacon, grape tomatoes, cheddar cheese, cucumber, green onions, shredded chicken, and corn kernels.
- Add the Dressing : Pour the prepared dressing over the salad and toss until everything is well coated.
- Cool and Enjoy: Cover the salad and let it sit in the fridge for at least 30 minutes so the flavors can develop. Serve either chilled or at room temperature for the best taste.