Pin The first time I made this pasta salad, I was standing in my kitchen on a Thursday afternoon, staring at a container of everything bagel seasoning I'd picked up on a whim. I'd been making the same old mayo-based salads for years, and something about that bold, savory blend made me think: what if I put that flavor into something completely unexpected? So I threw together some leftover rotisserie chicken, cold pasta, and fresh vegetables, whisked up a dressing, and the result was so good my partner asked for seconds before I'd even finished plating. It became my go-to dish whenever I needed something that felt special without the fuss.
I remember bringing this to a summer potluck where everyone was stressed about their contributions, and I showed up with a big bowl of this pasta salad that looked deceptively simple. Within twenty minutes, three people had asked for the recipe, and one friend texted me later asking if I could make it for her book club meeting. There's something about the combination of creamy, tangy, and savory that just wins people over, especially on a warm day when you want something filling but not heavy.
Ingredients
- Short pasta (rotini, penne, or fusilli): Use 250 g and cook it just until al dente—overcooked pasta will get mushy once it sits in the dressing, which is the worst texture tragedy.
- Cooked chicken breasts: About 300 g shredded or diced; rotisserie chicken is honestly a lifesaver when you're short on time, and it adds more flavor than plain boiled chicken.
- Cherry tomatoes: One cup halved; their sweetness balances the savory bagel seasoning beautifully.
- Cucumber: Half a cup diced; it keeps things crisp and fresh, though it can water down the salad if you let it sit too long, so add it closer to serving if you're making this ahead.
- Red onion: A quarter cup finely diced gives you a sharp bite that cuts through all the richness without overwhelming everything.
- Celery: Half a cup thinly sliced adds a subtle crunch that shouldn't be skipped.
- Scallions: A quarter cup thinly sliced brings an onion-forward freshness that rounds out all the other flavors.
- Mayonnaise and Greek yogurt: The 120 g mayo and 60 g yogurt create a creamy base that's less heavy than mayo alone, and the tang from the yogurt plays perfectly with the everything bagel seasoning.
- Lemon juice: One tablespoon brightens the whole dressing and keeps it from feeling flat.
- Dijon mustard: Two teaspoons add a subtle complexity that makes people pause and ask what that flavor is.
- Everything bagel seasoning: One tablespoon in the dressing plus extra for garnish is the whole point of this recipe, so don't skimp on it.
- Feta or cream cheese cubes (optional): If you use them, they add a creamy, tangy element that elevates this from a simple salad to something more interesting.
- Fresh dill (optional): One tablespoon chopped ties everything together if you have it on hand.
Instructions
- Cook the pasta until it's just right:
- Bring a large pot of salted water to a boil and add your pasta, cooking it until al dente according to the package instructions. Once it's cooked, drain it in a colander and rinse it under cold water while stirring gently with your fingers to help it cool quickly and stop the cooking process.
- Combine everything that needs combining:
- In a large bowl, toss together the cooled pasta, shredded chicken, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced celery, and sliced scallions. Don't stress about the order—just get everything in one place.
- Make the dressing come together:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning until it's smooth and well combined. Taste it and adjust the salt and pepper until it tastes bold and delicious—you want the flavors to sing.
- Bring the whole thing to life:
- Pour the dressing over the pasta mixture and toss everything together until every piece of pasta and vegetable is coated with that creamy, seasoned goodness. This is satisfying to do by hand, and you'll see exactly when the dressing has coated everything evenly.
- Add the optional flourishes:
- If you're using feta or cream cheese cubes and fresh dill, fold them in gently so they don't break apart. Taste again and adjust seasonings if needed.
- Let it rest and develop flavor:
- Cover the bowl and refrigerate for at least 30 minutes so the flavors can meld together and the pasta can absorb some of that dressing. This is not a step to rush.
- Finish with a flourish:
- Just before serving, sprinkle a little extra everything bagel seasoning over the top for both flavor and visual appeal. It reminds people what makes this salad special.
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There's a quiet moment that happens when you take a bite of this salad and realize that something as simple as a different seasoning can transform what would otherwise be an ordinary pasta salad into something memorable. I've watched people close their eyes when they taste it, trying to figure out what they're tasting, and that's when I know I've done something right.
Make It Your Own
This salad is genuinely flexible, which is part of why it's become such a staple for me. I've made it with grilled chicken instead of rotisserie, added roasted red peppers, swapped in avocado, and even used different herbs depending on what I had in the fridge. The everything bagel seasoning is the anchor that keeps everything tasting cohesive no matter what you change, so feel free to experiment.
Timing and Prep
If you're planning ahead, you can chop all your vegetables the night before and store them in separate containers, then assemble everything the morning of your event. The dressing can be made a day or two ahead as well, which means you can actually relax instead of panicking in the kitchen right before guests arrive. On days when I'm making this for a picnic or potluck, I'll pack the salad in a container and keep it in a cooler with a frozen water bottle to maintain the temperature.
Lighter and Lighter Options
If you want to cut back on the richness without losing flavor, you can use all Greek yogurt instead of the mayo-and-yogurt combination, or even try a combination of Greek yogurt and a light sour cream. I've also experimented with using half mayo and adding more lemon juice to brighten the whole thing up. The beauty of playing with the dressing ratios is that you can tailor it to exactly what your body wants on any given day.
- Swap rotisserie chicken for grilled shrimp or white fish if you want something lighter but still protein-packed.
- Add extra vegetables like bell peppers, snap peas, or roasted broccoli to bulk it up without adding more dressing.
- If you're watching sodium, use low-sodium mayo and reduce the everything bagel seasoning slightly, tasting as you go.
Pin This pasta salad has become my answer to the question, "What should I bring?" because I know it'll be good, it travels well, and it always gets asked for again. Make it once and it might just become yours too.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and provide a pleasant texture balance.
- → Can I prepare this dish in advance?
Yes, refrigerate it for at least 30 minutes to allow flavors to meld, making it perfect for make-ahead meals.
- → Is there a lighter option for the dressing?
Replace mayonnaise entirely with Greek yogurt for a tangier, lower-fat dressing while maintaining creaminess.
- → What can I use instead of cooked chicken?
Rotisserie chicken or leftover grilled chicken works well, saving preparation time without sacrificing flavor.
- → How can I adapt this for dietary needs?
Swap regular pasta with gluten-free varieties and consider avocado for added creaminess or extra nutrition.