Chicken Pasta Salad with Creamy Dressing

This is a big-batch chicken pasta salad—perfect for making ahead and enjoying throughout the week. It’s loaded with flavour, texture, colour and freshness. Even better? The dressing is creamy without being overly rich, thanks to a balanced mix of sour cream and mayonnaise. A true feel-good, family-style dish that’s both satisfying and wholesome.

Looking for a no-mayo version? Simply swap in a creamy yoghurt-based dressing instead.

What Makes This Salad Different?

While many pasta salads lean heavy with thick, mayo-laden dressings, this one strikes a better balance. It’s creamy and satisfying without being greasy or overly rich. Plus, with a mix of fresh vegetables, tender chicken and crunchy add-ins, every bite feels nourishing and delicious.

This is a salad that’s equally at home at family lunches, weekday dinners or served cold from the fridge as a satisfying snack.

ull Recipe

Servings: 10 | Prep: 20 min | Cook: 10 min

Ingredients

For the Pasta Salad:

• 500g / 1 lb elbow macaroni (or any short pasta of choice)

• 1 tbsp salt (for cooking pasta)

• 3 cups cooked chicken, shredded or finely chopped (Note 1)

• 150g / 5 oz bacon, chopped (Note 2)

• 2 celery stalks, finely sliced

• 1 red capsicum / bell pepper, finely diced

• 2 green onions, finely sliced

• 2 medium carrots, shredded

• 2 cups shredded cheese (cheddar, tasty, Colby)

• 2 small/medium avocados, diced (optional)

For the Dressing:

• 1 cup whole egg mayonnaise (Hellmann’s, S&W or Best Foods recommended)

• 1 cup full-fat sour cream (low fat works too)

• 3 tbsp cider vinegar

• 1 tbsp Dijon mustard

• 4 tsp white sugar

• 1½ tsp garlic powder

• 2 tsp salt

• 1 tsp pepper

Instructions

1. Cook the Pasta

• Bring a large pot of water to a boil. Add salt and cook the pasta according to packet instructions.

• Drain and let cool completely.

2. Prepare the Dressing

• In a bowl, mix all dressing ingredients.

• Let it rest for 10 minutes so the flavours develop.

3. Cook the Bacon

• Place chopped bacon in a cold non-stick skillet (Note 2).

• Turn heat to medium-high and cook until golden and crisp.

• Drain on paper towels and set aside.

4. Assemble the Salad

• In a large mixing bowl, combine the cooled pasta, chicken, vegetables, cheese and most of the bacon.

• Pour over the dressing and toss until everything is well coated.

• Let it sit for at least 20 minutes to chill and absorb flavour.

5. Serve

• Transfer to a serving bowl. Sprinkle with remaining bacon.

• Serve cold or at room temperature with crusty bread or grilled vegetables on the side.

Make It Your Own

• Avocado – Adds richness and a creamy texture. Add just before serving.

• Dairy-free – Use plant-based sour cream and mayo alternatives.

• Protein swaps – Use ham, turkey or tofu for a variation.

• No mayo? Use a creamy yoghurt dressing like a herbed ranch or lemony potato salad version.

Notes

1. Chicken – Store-bought rotisserie works great, or poach your own using the foolproof OurMilia poaching method.

2. Bacon cooking tip – Starting in a cold pan allows the fat to render slowly and cook evenly.

3. Storage – Keeps well for 3–4 days in the fridge. Bring to room temperature before serving.

4. Not suitable for freezing.

Nutrition Information:

Calories:548cal (27%)Carbohydrates:37g (12%)Protein:24g (48%)Fat:33g (51%)Saturated Fat:11g (69%)Trans Fat:1gCholesterol:76mg (25%)Sodium:1355mg (59%)Potassium:410mg (12%)Fiber:3g (13%)Sugar:5g (6%)Vitamin A:2390IU (48%)Vitamin C:16mg (19%)Calcium:183mg (18%)Iron:1mg (6%)