Chicken Pasta Salad is full of vibrant flavors and made without mayonnaise. It’s creamy, refreshing and a creative twist on classic pasta salad. You know that when you taste this pasta salad without mayonnaise, you’re truly discovering everything wonderful, whether it’s for lunch, dinner, picnics, barbecues or quick weeknight meals.
Pasta salads are often made with mayonnaise which I really like like here Tuna Macaroni Salad.
However, it wasn’t until recently that I thought of a refreshing twist and used hummus and a bottle of Italian dressing and combined them together.
The result was quite astonishing: creamy, tangy and tasty.
Reasons to Love This Chicken Pasta Salad
Bright, bold flavors in every bite.
Two grocery store ingredients that truly make a wonderful salad dressing: hummus and Italian dressing.
You can easily make a double or third batch for a larger company, because as you go, the flavors will intensify.
See how easy you can make this pasta salad at home in no time.
All the textures are amazing: creamy, tangy, fresh and oh boy, oh boy, so satisfying.
What you need for this chicken pasta salad
Pasta: I like to use rifle here, but penne or rotini are also delicious. All short form pastas are excellent.
Chicken: I use vegan chicken bites. Still, use whatever you want if you’re making chicken, roast chicken will be tasty too.
Red onions: they are softer and add a nice texture.
Cherry tomatoes I’m using here, but Roma will work. Keep in mind that Roma tomatoes contain more liquid than cherry tomatoes. Remove the flesh from the Roma tomatoes for an even more amazing texture.
Bandage: this is where the magic happens. I combine hummus with Italian dressing and garlic to make a wonderful pasta dressing that will always impress.
Olives: black or kalamata olives are delicious.
Parsley adds great texture to the end result.
How to Make Chicken Pasta Salad
Start by bringing a pot of salted water to a boil. Add the pasta and cook according to package directions. Your pasta should be al dente.
Drain and rinse the pasta under cold water. This will help stop the cooking process and your pasta will be perfectly chilled for the salad.
Chop the onions and cherry tomatoes and give them the desired shape. I quarter my tomatoes and finely chop my onions, but if you prefer them coarser, that’s totally fine.
In a pan, heat the oil, add the chicken pieces and cook them for about 3 minutes. Season with a pinch of salt and pepper, set aside.
To prepare the dressing, combine the hummus, Italian dressing and garlic in a bowl.
Mix all the prepared salad ingredients, mix them with the dressing and finally add the chopped parsley to the salad.
Mix and serve in bowls or plates.
Leftovers and storage
You can store leftover chicken pasta salad for about 4 days. Cover them properly with a lid or wrap them in the refrigerator.
Other Salad Recipes to Try
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10 oz pasta, uncooked
6 ounces vegan chicken
1 cup cherry tomatoes, cut into quarters
1/2 cup red onions, finely chopped
2 cloves of pressed garlic
4 tablespoons of hummus
6 tablespoons Italian vinaigrette
3/4 cup olives, chopped
1/4 cup parsley, chopped
salt, pepper to taste
- You can store leftover chicken pasta salad for about 4 days. Cover them properly with a lid or wrap them in the refrigerator.
Portion: 1.5 cups
Amount per serving:
Calories: 337Total fat: 15gSaturated fat: 3gTrans fat: 0gUnsaturated fats: 11gCholesterol: 0mgSodium: 644mgCarbohydrates: 34gFiber: 4gSugar: 2gProtein: 17g