This Chicken Pasta Salad is a beloved potluck staple, offering a delightful combination of tender chicken, al dente pasta, crisp vegetables, and sharp cheddar cheese, all coated in a sweet and tangy mayonnaise-based dressing. It’s easy to prepare and perfect for picnics, gatherings, or a refreshing lunch.
Chicken Pasta Salad
Ingredients:
For the Salad
Ingredient Quantity
Shredded chicken 2 cups
Small shell pasta 2 cups
Celery, chopped 2 ribs
Red onion, finely chopped 1 medium
Cheddar cheese, grated 2 cups
For the Dressing
Ingredient Quantity
Mayonnaise 2 cups
Granulated sugar 1/4 cup
Apple cider vinegar 2 tablespoons
Kosher salt To taste
Freshly ground black pepper To taste
Instructions:
Cook and Cool Pasta: In a large pot of salted boiling water, cook the small shell pasta according to package directions until it’s al dente. Drain the pasta thoroughly and then rinse it under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, granulated sugar, and apple cider vinegar until smooth and well combined.
Combine All Ingredients: Add the cooled pasta, shredded chicken, grated cheddar cheese, chopped celery, and finely chopped red onion to the bowl with the dressing. Mix gently but thoroughly to ensure all the ingredients are evenly coated.
Season to Taste: Season the pasta salad with kosher salt and freshly ground black pepper to taste. Mix once more to distribute the seasonings.
Chill and Serve: Cover the bowl and chill the chicken pasta salad in the refrigerator for at least 1 hour (or longer for flavors to meld) until you’re ready to serve.