Chicken Pasta Salad (with Creamy Greek Yogurt Dressing)
This simple pasta salad has the works! Bacon, crisp peppers, broccoli, feta cheese, chicken, and tomatoes covered in a creamy, tangy buttermilk Greek yogurt dressing. It's for those of you who like the "stuff" in pasta salads, more than the pasta itself! Simple, quick, and makes great leftovers.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 3/4 cup (180g) plain nonfat or low-fat Greek yogurt
- 1/4 cup (60g) mayonnaise
- 1 cup (240ml) buttermilk (I usually use low-fat)
- 2 Tablespoons (30ml) olive oil
- 2 teaspoons lemon juice
- 2 teaspoons apple cider vinegar (or white wine vinegar)
- 1/2 teaspoon garlic powder
- 2 Tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 2 teaspoons chopped fresh dill (or 1/2 teaspoon dried)
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound (454g) dry pasta (such as rotini or fusilloni)
- 2 cups (about 300g) chopped or shredded cooked chicken
- 2 cups (300g) halved cherry tomatoes
- 1 cup (65g) small broccoli florets (or chopped cucumber)
- 1 cup (150g) cooked corn
- 1 red bell pepper, chopped (about 160g)
- 3/4 cup (100g) crumbled feta cheese
- 6 strips cooked bacon, chopped (about 1/2 cup)
Steps
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Whisk all of the dressing ingredients together, and keep at room temperature or cover and refrigerate until ready to use. Can be made and refrigerated for up to 2 days before using.
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Have the chicken and all of your vegetables chopped, measured, and ready for step 4, because you don’t want the pasta to cool for too long.
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Bring a large pot of salted water to a boil. (I usually use 1 teaspoon salt.) Add the pasta and cook until just past al dente. See pasta package for specific instructions. Drain the pasta, and let it cool for just 3–5 minutes.
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Pour pasta into a large bowl. Add the chicken, tomatoes, broccoli, corn, and pepper. Pour most of the dressing over the pasta salad (reserve about 1/3 cup (80ml) to use in step 7) and gently toss to combine.
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Stir in the feta cheese and bacon. Taste. Season with additional salt, pepper, and herbs if desired.
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You can serve the pasta salad right away, but it tastes even better if you cover and refrigerate it for at least 1 hour and up to 1 day. If refrigerating for longer than a few hours, let it sit on the counter for 20–30 minutes before serving, to help loosen up the cold, firm pasta.
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Whenever you’re ready to serve it, stir in the reserved dressing.
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Cover leftovers tightly and store in the refrigerator for up to 1 week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 0.75 cup | - | - | |
| 0.25 cup | - | - | |
| 1 cup | - | - | |
| 2 tablespoons | - | - | |
| lemon juice | 2 teaspoons | - | - |
| apple cider vinegar | 2 teaspoons | - | - |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| chopped fresh parsley | 2 tablespoons | - | - |
| chopped fresh dill | 2 teaspoons | - | - |
| granulated sugar | 1 teaspoon | - | - |
| salt | 0.75 teaspoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
| 1 pound | - | - | |
| 2 cups | - | - | |
| 2 cups | - | - | |
| 1 cup | - | - | |
| 1 cup | - | - | |
| red bell pepper | 1 | - | - |
| 0.75 cup | - | - | |
| strips cooked bacon | 6 | - | - |
*Estimated market prices, may vary by region
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