Description
Enjoy this Creamy Chicken Pasta Salad for Spring – a fresh, comforting dish with tender chicken, crisp vegetables, and a tangy, creamy dressing perfect for family meals, picnics, or potlucks. This recipe is easy to make, full of love, and captures the flavors of spring in every bite.
Ingredients
Scale
- 300g fusilli pasta
- 2 cooked chicken breasts, shredded or diced
- 1 cup peas
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 spring onions, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water.
- Prepare chicken: cook, shred, or dice it.
- Chop vegetables and blanch peas.
- Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper in a large bowl.
- Toss pasta, chicken, and vegetables in the dressing.
- Adjust seasoning to taste.
- Garnish with parsley or dill before serving.
Notes
- Roast chicken with paprika for extra flavor.
- Blanch peas for 1–2 minutes for vibrant color.
- Make dressing ahead to enhance flavor.
- Store in the fridge for up to 3 days; toss gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg