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Pioneer Woman Chicken Pasta Salad

Pioneer Woman Chicken Pasta Salad - recipe card
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This creamy, colorful chicken pasta salad combines tender bowtie pasta, juicy chicken, crisp vegetables, and a tangy homemade dressing. It’s a hearty, satisfying dish perfect for potlucks, picnics, or a quick weeknight dinner.

Ingredients

Scale
  • 8 oz (about 2 1/2 cups) dry bowtie pasta (farfalle)
  • 2 cups cooked chicken breast, diced (about 12 oz cooked)
  • 1 cup red bell pepper, diced (about 1 medium)
  • 1/2 cup red onion, finely diced (about 1/2 medium)
  • 1/2 cup celery, diced (about 1 stalk)
  • 1/2 cup frozen peas, thawed
  • 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
  • For the dressing:
  • 3/4 cup full-fat mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

  1. Bring a large pot of salted water to a rolling boil (use about 1 tbsp kosher salt for every 4 cups water). Add the bowtie pasta and cook according to package directions until al dente, usually 10-12 minutes. Stir occasionally to prevent sticking. Taste a piece: it should be tender but still have a slight bite in the center.
  2. Drain the pasta in a colander and rinse under cold running water for 1-2 minutes, stirring with a spoon, until the pasta is completely cool to the touch. This stops the cooking and prevents it from becoming mushy in the salad. Shake the colander well to remove excess water, then set aside to drain completely while you prepare the other ingredients.
  3. In a large serving bowl, combine the cooked chicken, red bell pepper, red onion, celery, thawed peas, and fresh dill. Toss gently with a spatula to distribute the ingredients evenly.
  4. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, kosher salt, black pepper, and garlic powder until smooth and creamy. Taste and adjust seasoning if desired—you want a tangy, slightly sweet dressing.
  5. Add the cooled, completely drained pasta to the bowl with the chicken and vegetables. Pour the dressing over the top. Use a large rubber spatula to fold everything together gently, scraping the bottom and sides, until every piece is coated evenly. Be careful not to overmix, as that can break up the pasta.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the salad to become nicely chilled. If you’re in a rush, you can serve immediately, but it tastes better after resting.
  7. Before serving, give the salad a good stir and taste once more—you may want to add a pinch more salt or a splash of vinegar for brightness. Serve chilled, garnished with extra dill if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well (dressing can separate). If making ahead, you can prep all ingredients up to 24 hours, but toss with dressing no more than a few hours before serving. For a lighter version, substitute half the mayo with Greek yogurt. Reheat? Best served cold—do not microwave. If you must, remove a portion and microwave on low in 15-second bursts, but expect texture changes.

Nutrition

Keywords: chicken pasta salad, pasta salad recipe, creamy pasta salad, Pioneer Woman, chicken salad, cold pasta salad, bowtie pasta salad, potluck recipe, picnic food, summer salad, easy dinner, make-ahead salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-pasta-salad-recipe/