Cold Chicken Pasta Salad with Mayo Recipe

If you’re on the hunt for a refreshing, crowd-pleasing salad, this Cold Chicken Pasta Salad with Mayo Recipe is a total winner. I absolutely love how creamy, tangy, and satisfying it turns out every single time. Whether you’re packing lunch for work, heading to a summer potluck, or just craving a comforting yet fresh dinner, you’ll find that this recipe ticks all the boxes.

What makes this Cold Chicken Pasta Salad with Mayo Recipe special is its perfect balance of flavors and textures—from tender shredded chicken to crisp veggies and a luscious mayo-based dressing with a little zing from vinegar and mustard. I discovered this trick when trying to revive those classic pasta salads, and ever since, it’s become a staple in my kitchen!

this …

Ingredients You’ll Need

The magic of this Cold Chicken Pasta Salad with Mayo Recipe comes down to ingredients that complement each other beautifully. From tender chicken to crisp veggies and that luscious dressing, every bite delivers a satisfying crunch and creaminess.

• Chicken: Poached breast works best for juicy tender meat, but leftover or rotisserie chicken is a great shortcut.
• Mayonnaise: The creamy base that brings everything together with silky richness.
• Plain Yogurt or Sour Cream: Yogurt adds a light tang, while sour cream offers a richer flavor—totally your call.
• Vinegar: I use white or apple cider vinegar for that bright zing that cuts through the creaminess.
• Mustard (American or Dijon): Adds subtle depth and a little kick to the dressing.
• Sugar: Balances the dressing’s acidity—start small and adjust to taste.
• Garlic Powder: A gentle punch of savory flavor without overpowering the salad.
• Salt and Pepper: Essential for seasoning and enhancing every ingredient.
• Elbow Macaroni or Short Pasta: Perfect little shapes to scoop up dressing and goodness.
• Mild Cheddar Cheese: Adds creamy, melty pockets of flavor throughout the salad.
• Carrot: Grated finely for a sweet crunch that brightens the salad.
• Bell Pepper: Diced red or green bring crispness and color.
• Red Onion: Adds a little sharpness; feel free to soak sliced onion in cold water if you want to mellow it.
• Pineapple Tidbits: Drained, for a surprising sweet burst that pairs beautifully with savory chicken and cheese.

Variations

I love making this Cold Chicken Pasta Salad with Mayo Recipe my own by switching up the add-ins depending on what’s in season or what’s in my fridge. Feel free to get creative—you really can’t go wrong here.

• Add Fresh Herbs: Sometimes I toss in chopped parsley, dill, or chives for a fresh herbal brightness.
• Spicy Kick: A pinch of cayenne or a splash of hot sauce amps up the flavor—great if you like a little heat.
• Swap the Cheese: Try feta or mozzarella balls for a different cheesy vibe.
• Make it Vegetarian: Leave out the chicken and add chickpeas or tofu cubes for protein.
• Dressing Tweaks: Mix in a bit of lemon juice instead of vinegar, or add honey in place of sugar for a floral note.

How to Make Cold Chicken Pasta Salad with Mayo Recipe

Step 1: Poach the Chicken Perfectly

First, take your chicken breast out of the fridge about 30 minutes before cooking so it loses its chill—that helps it cook evenly. Pour enough water into a pot to cover the chicken, then bring it to a rapid boil, adding salt and pepper for flavor. Once boiling, nestle in the chicken breast, cover immediately, and turn off the heat as soon as it bubbles up again. Let it sit undisturbed for 20 minutes—the gentle heat works wonders for tender, juicy chicken that’s easy to shred. Pro tip: don’t skip the resting step; this hands-off poaching makes a huge difference!

Step 2: Cook the Pasta

While the chicken is poaching, bring a large pot of salted water to a boil and cook your pasta according to package directions. Be careful not to overcook—the pasta should be al dente since it’ll soften a bit in the salad. Drain it well but don’t rinse, so it keeps the dressing clinging nicely. Let it cool while you prepare the rest.

Step 3: Whip Up the Creamy Dressing

In a medium bowl, mix together mayonnaise, your choice of plain yogurt or sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper. Whisk until smooth and taste—adjust sugar or vinegar until it hits that perfect sweet-and-tangy balance you love. I always find tasting here saves me from a bland or overpowering dressing.

Step 4: Assemble and Chill

Place the cooled pasta in a large bowl, then add shredded chicken, grated carrot, diced bell peppers, diced onion, chopped mild cheddar cheese, and drained pineapple tidbits. Pour your dressing over everything and gently toss with two large spoons so every bite has that luscious coating. Taste again and tweak seasoning if needed—sometimes I add a splash more vinegar or a pinch more salt at this point. Cover and chill for at least 2 hours, but overnight is even better because it lets flavors meld beautifully.

How to Serve Cold Chicken Pasta Salad with Mayo Recipe

Garnishes

When serving, I like to sprinkle a little extra shredded cheddar on top for that inviting melty look or scatter chopped fresh parsley or chives for a pop of color and freshness. Sometimes, thin slices of radish or a few halved cherry tomatoes add a nice contrasting crunch and brightness too.

Side Dishes

This pasta salad pairs wonderfully with grilled meats like chicken or burgers, or alongside some crunchy garlic bread. For lighter meals, a crisp green salad or roasted veggies round out the table beautifully.

Creative Ways to Present

I’ve had great fun presenting this salad in mason jars for picnics and potlucks—it’s super portable and looks adorable layered with chicken, pasta, and veggies. Also, serving it in a hollowed-out bell pepper or tomato “bowl” adds a fun, colorful twist for special occasions.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop even more overnight, but after a couple of days, the pasta can absorb too much dressing, so if it feels dry, I stir in a spoonful of mayo or yogurt to refresh it.

Freezing

I generally don’t freeze this salad because mayo-based dressings can separate when thawed, resulting in a less-than-ideal texture. But if you want to freeze the cooked chicken and pasta separately for quick assembly later, that works well.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer, bring it out of the fridge 15-20 minutes before serving to take the chill off and let the flavors open up.

FAQs

Final Thoughts

I can’t recommend this Cold Chicken Pasta Salad with Mayo Recipe enough—it’s like a warm hug in a bowl that’s easy to make and loved by everyone who tries it. Whenever I serve it, I get so many requests for seconds, and knowing it’s simple to prep ahead makes my life easier. Give it a try on your next get-together or casual meal—you’ll be so glad you did.

Print