How To Make Creamy Chicken Pasta Salad
This chicken pasta salad is a filling dish that’s lusciously coated with creamy buttermilk-yogurt dressing, and tossed with crisp veggies and tender pasta.
Serves:
Ingredients
For Greek Yogurt Buttermilk Dressing:
- ¾cupGreek yogurt,plain, low fat
- 1cupbuttermilk,low fat
- 2tbspmayonnaise,low fat or regular
- 1tbspfresh parsley,chopped
- 1garlic clove,roasted, minced
- 1tspwhite vinegar
- 1tsplemon juice
- ½tspsalt
- ⅛tspground black pepper
For Pasta Salad:
- 1lbdry pasta
- 2chicken breasts,boneless skinless, grilled/cooked, chopped
- 10ozcherry tomatoes,(1 pint), or grape, halved
- 2cupssmall broccoli florets
- 1red bell pepper,or orange, green, yellow, chopped
- ½cupfeta cheese,crumbled
- 3bacon strips,crispy, crumbled
Instructions
Dressing:
-
Whisk the yogurt, buttermilk, mayonnaise, parsley, garlic, vinegar, lemon juice, salt, and black pepper together. Taste and add more salt, pepper, or garlic, if desired.
-
Stick the dressing in the refrigerator.
Pasta Salad:
-
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, then rinse with cold water to cool. Pour into a large bowl.
-
Add the chicken, tomatoes, broccoli, and pepper. Pour ¾ cup of the dressing over the pasta salad and gently toss to combine.
-
Add a little more dressing, if desired. Add the feta cheese and bacon, then stir up the pasta salad again. Season with additional salt and pepper, as desired.
-
Chill for at least 2 hours and up to 1 day.
-
Serve and enjoy!
Nutrition
- Calories: 431.78kcal
- Fat: 15.84g
- Saturated Fat: 5.66g
- Trans Fat: 0.06g
- Monounsaturated Fat: 4.88g
- Polyunsaturated Fat: 3.67g
- Carbohydrates: 48.41g
- Fiber: 2.59g
- Sugar: 5.95g
- Protein: 23.05g
- Cholesterol: 49.58mg
- Sodium: 432.04mg
- Calcium: 129.61mg
- Potassium: 459.67mg
- Iron: 1.50mg
- Vitamin A: 87.86µg
- Vitamin C: 37.56mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!