Save to Pinterest I threw this together on a humid Saturday when the idea of turning on the oven felt impossible. I had leftover chicken, half a bag of rotini, and a jar of everything bagel seasoning staring at me from the spice rack. What started as a way to avoid the heat turned into something I now make on purpose. The seasoning does all the heavy lifting, turning plain pasta salad into something people actually get excited about.
I brought this to a backyard cookout once and someone asked if I ordered it from a fancy takeout place. I didnt correct them right away. The truth is, it looks and tastes more complicated than it is. The pops of red from the tomatoes, the crunch from the celery, and that speckled seasoning on top make it feel like you put in real effort, even when you were just emptying out your crisper drawer.
Ingredients
- Short pasta: Rotini and fusilli grab onto the dressing better than smooth shapes, and they dont clump as much when cold.
- Cooked chicken breasts: Rotisserie chicken is your best friend here. Shred it with your hands for uneven pieces that catch more dressing.
- Cherry tomatoes: Halve them so every bite gets a juicy burst without making the salad watery.
- Cucumber: English cucumbers have fewer seeds and wont water down the dressing as it sits.
- Red onion: Dice it small. You want the sharpness without crunching into a big piece.
- Celery: Slice it thin on a bias. It adds crunch without being stringy.
- Scallions: Both the white and green parts. They bring a mild onion flavor that doesnt overpower.
- Mayonnaise: This is what makes it creamy and rich. Dont skip it unless you really need to.
- Plain Greek yogurt: Cuts the mayo with tang and makes you feel slightly better about the whole thing.
- Lemon juice: Fresh is best. It brightens everything up and keeps the dressing from tasting flat.
- Dijon mustard: Adds a subtle sharpness that balances the creaminess.
- Everything bagel seasoning: The star. It brings garlic, onion, sesame, poppy seeds, and salt all at once.
- Feta or cream cheese cubes: Optional, but they add little pockets of creamy saltiness that make each bite different.
- Fresh dill: If you have it, use it. It makes the whole dish taste brighter and more intentional.
Instructions
- Cook and cool the pasta:
- Boil the pasta in well salted water until its just tender, then drain and rinse it under cold water until its completely cool. This stops the cooking and keeps it from turning mushy later.
- Combine the base:
- Toss the pasta, chicken, tomatoes, cucumber, onion, celery, and scallions in a big bowl. Use your hands if it helps, its easier to mix evenly.
- Make the dressing:
- Whisk together the mayo, yogurt, lemon juice, mustard, and everything bagel seasoning in a small bowl. Taste it and add salt and pepper if it needs it, but the seasoning is already salty so go easy.
- Dress the salad:
- Pour the dressing over the pasta mixture and toss until every piece is coated. You want it creamy but not drowning.
- Add the extras:
- Gently fold in the feta or cream cheese cubes and dill if youre using them. Dont overmix or the cheese will break apart too much.
- Chill it:
- Cover and refrigerate for at least 30 minutes. The flavors need time to settle into each other.
- Finish and serve:
- Right before serving, sprinkle a little extra everything bagel seasoning on top. It makes it look intentional and adds a final hit of flavor.
Save to Pinterest The first time I made this, I ate it straight from the bowl standing at the counter. No plate, no pretense. It was supposed to be meal prep for the week, but I kept going back for just one more bite. By the time I looked up, half of it was gone. Thats when I knew it was a keeper.
How to Make It Lighter
Swap all the mayo for Greek yogurt if you want to cut the richness. It wont be as creamy, but it will still taste good. You can also use half the dressing and add it gradually until it feels right. Sometimes less is enough, especially if your vegetables are really fresh and flavorful on their own.
Best Ways to Serve It
This works as a main dish for lunch or a hearty side at a barbecue. I like it with a cold glass of white wine or sparkling water with a wedge of lemon. It also travels well, so pack it in a container for picnics or potlucks. Just keep it cold and give it a quick stir before serving.
Swaps and Adjustments
If you need it gluten free, use your favorite gluten free pasta and cook it exactly as the package says. For extra richness, add diced avocado right before serving so it doesnt brown. You can also use leftover grilled chicken or even canned tuna if thats what you have. The dressing is forgiving.
- Try adding halved kalamata olives for a briny kick.
- Swap scallions for chives if thats whats in your fridge.
- Use lime juice instead of lemon for a slightly different brightness.
Save to Pinterest This is the kind of recipe that makes you look like you planned ahead, even when you didnt. Keep the ingredients on hand and youll always have an answer when someone asks what youre bringing.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the texture of the chicken and vegetables.
- → Can I prepare this ahead of time?
Yes, refrigerate for at least 30 minutes to allow flavors to meld and serve chilled for the best taste.
- → Is there a way to lighten the creamy dressing?
Substitute mayonnaise with additional Greek yogurt for a lighter, tangier dressing without sacrificing creaminess.
- → Can I use rotisserie chicken for convenience?
Absolutely. Rotisserie chicken is a great time-saver and works well in this dish.
- → What optional ingredients can enhance the salad?
Adding crumbled feta or cream cheese cubes and fresh dill introduces creamy and herby notes for extra flavor complexity.
- → Are there allergen considerations to keep in mind?
This dish contains eggs, milk, and wheat. Everything bagel seasoning may contain sesame seeds. Check ingredient labels for allergens.