Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/8
Why This Recipe Is So Tasty
This dish combines the refreshing crunch of fresh vegetables with tender chicken and perfectly cooked pasta. The tangy dressing adds a bright flavor that makes it a great option for warm days or easy meals. It’s simple to prepare and can be made ahead, saving time without sacrificing taste.
Practical Cooking Tips
- Cook the pasta just until al dente to avoid it becoming mushy when chilled.
- Use leftover roasted chicken or rotisserie chicken to speed up preparation.
- Chill the salad for at least an hour before serving to let the flavors meld together.
- Use leftover roasted chicken or rotisserie chicken to speed up preparation.
- Chill the salad for at least an hour before serving to let the flavors meld together.
Directions
Boil a big pot of salted water. Once it’s bubbling, add the rotini and cook it until it’s tender but still has a bit of a bite—around 8 minutes should do it. Drain the pasta and give it a quick rinse with cold water to cool it down. In a large bowl, whisk together the mayonnaise, lemon pepper seasoning, and dried mustard until smooth. Toss in the cherry tomatoes, peas, and cooked chicken, then gently fold in the cooled pasta. Just before serving, sprinkle a little paprika on top for a pop of color and flavor.
Simple Serving Suggestions
Serve this salad on its own for a light lunch or as a side dish at picnics and barbecues. It pairs well with crusty bread or a fresh green salad. Garnish with extra herbs or a sprinkle of cheese for added flavor and texture.
Storing Leftovers
Store the salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Toss gently before serving to redistribute the dressing and maintain the best texture. Avoid freezing, as the pasta and vegetables may become soggy.
182
people cooked this recipe
