Description
A refreshing, no-cook-required summer pasta salad featuring shredded rotisserie chicken, crisp vegetables, and a tangy creamy dill dressing. Perfect for potlucks, meal prep, or hot days when you don’t want to turn on the oven.
Ingredients
Scale
- 1 pound (450g) Penne or Fusilli Pasta
- 2 tablespoons Salt (for pasta water)
- 2 to 2.5 cups Rotisserie Chicken, shredded
- 1/2 cup (120g) Sour Cream (full-fat)
- 1/4 cup (60g) Mayonnaise
- 1 tablespoon Whole Grain Mustard
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Dried Dill Weed
- 1/4 cup Fresh Dill, chopped
- 2 cloves Garlic, minced
- 1 medium Cucumber, diced
- 1/2 medium Red Onion, finely diced
- 1 medium Red Bell Pepper, diced
- 1/2 cup Feta Cheese, crumbled (optional)
- 1/4 cup Kalamata Olives, sliced (optional)
- Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (about 8-10 minutes, or 1 minute less than package directions).
- Drain pasta in a colander and rinse thoroughly with cold water to stop cooking. Shake off excess water.
- While pasta cooks, shred the rotisserie chicken and discard skin/bones. Dice cucumber, red bell pepper, and red onion. If using red onion, soak in ice water for 10 minutes to mellow flavor, then drain and pat dry.
- In a small bowl, whisk together sour cream, mayonnaise, whole grain mustard, lemon juice, minced garlic, dried dill, salt, and black pepper until smooth.
- In a large mixing bowl, combine cooled pasta, shredded chicken, diced vegetables, feta cheese, and olives (if using).
- Pour the dressing over the mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour, ideally 2-4 hours, to allow flavors to meld.
- Before serving, stir well. If the salad has thickened, add a splash of milk or water to loosen. Garnish with extra fresh dill and serve cold.
Notes
Do not skip the cold rinse on the pasta to prevent mushiness. Use full-fat dairy for better texture and flavor. The salad tastes better the next day as flavors meld. If the salad becomes too dry after chilling, add a splash of milk or extra lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 22
Keywords: cold pasta salad, rotisserie chicken recipe, dill pasta salad, summer salad, meal prep, easy dinner, creamy pasta salad, no cook dinner