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chicken and corn pasta salad .
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chicken and corn pasta salad

This Chicken and Corn Pasta Salad is a perfect combination of tender chicken, sweet corn, and pasta tossed in a creamy, zesty dressing. It's easy to make, packed with fresh flavors, and great for potlucks, picnics, or a quick meal at home. Serve it chilled for a refreshing and satisfying dish!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked pasta rotini or penne
  • 1 ½ cups cooked chicken shredded
  • 1 cup corn fresh, canned, or frozen
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion finely chopped
  • ½ cup shredded cheese cheddar or Monterey Jack
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • ¼ cup fresh cilantro or parsley chopped

Method
 

  1. Boil the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper. Mix well until smooth.
  3. In a large mixing bowl, combine the cooked pasta, shredded chicken, corn, cherry tomatoes, red onion, and cheese. Pour the dressing over the salad and toss until everything is well coated.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. This enhances the taste and makes the salad even more delicious.

Notes

  • Make-Ahead: Prepare the salad a day in advance and store it in the fridge.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Serve cold or let sit at room temperature for 10 minutes before eating.