Herby Chicken Pasta Salad

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A flavoursome Herby Chicken Pasta Salad made from bow tie pasta, shredded chicken, cucumber, snow peas and red onion in a Greek yoghurt dressing.

A bowl of bowtie pasta salad with chopped green vegetables and a creamy dressing sits on a kitchen counter.

This fresh and tasty Herby Chicken Pasta Salad is super simple to make and full of flavour. The dressing is made from mostly from Greek yoghurt with a bit of mayonnaise added for good measure. Combined with the freshly chopped herbs and garlic, it's the perfect coating for the pasta. I like to make this salad when I have leftover roast chicken to use up, but you could easily grab some cooked shredded chicken from the supermarket. For another delicious pasta salad, have a look at our Spring Pesto Pasta Salad.

Ingredient notes:

Ingredients on a white counter: Greek yogurt, bow tie pasta, olive oil, mayonnaise, snap peas, red onion, chives, basil, shredded chicken, cucumber, mushrooms, and garlic cloves.

Pasta: I love the dainty shape of the bow ties in this recipe. But any type of pasta can be used.
Chicken: This is an excellent recipe to make with cooked, leftover chicken. Or you can purchase shredded chicken from the deli section of the supermarket.
Vegetables: Feel free to mix these up depending on what you have available. Other great additions (or substitutions) could be spring onion, celery, capsicum and edamame beans,

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Mix together the yoghurt, mayonnaise, garlic and herbs in a bowl, then season to taste with salt and pepper.

A mixing bowl containing mayonnaise, sour cream, chopped green herbs, and minced garlic.

Bring a large pot of water to the boil with a generous sprinkle of salt, and cook your pasta as per pack instruction or until al dente.

A pot of farfalle pasta boiling in water on a stovetop, with foam forming on the surface.

A hand pours olive oil from a small bowl onto cooked farfalle pasta in a large glass mixing bowl.

Strain, run under cold water, then transfer to a bowl and drizzle with olive oil. Stir to coat.

A glass bowl containing chopped cucumber, red onion, green bell pepper, cooked bowtie pasta, and shredded chicken, ready to be mixed.

A glass bowl filled with bow tie pasta, chopped vegetables, shredded chicken, and a large dollop of creamy herb dressing on top.

Add the chicken, cucumber, snow peas, red onion and yoghurt sauce to the pasta. Gently mix until everything is well incorporated, then serve and enjoy!

A bowl of pasta salad with bowtie pasta, chopped celery, green onion, and a creamy dressing, served with white salad utensils.

Recipe FAQs:

Could I use other vegetables?

You can substitute the cucumber or snow peas for any crisp vegetables of your choice! For example, capsicum, celery, green beans and grated carrot work well.

Could I make this salad vegetarian?

Yes, simple leave the chicken out. You could swap it for some haloumi or feta if you like.

Storage:

Store leftover salad in an airtight container in the fridge for up to three days.

Top tips:

Coating the cooked pasta in a little oil post cooking helps create a barrier so the pasta doesn't absorb moisture from the dressing!
Give the salad a zesty twist with some grated lemon zest or juice!

Related Recipes:

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Herby Chicken Pasta Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Herby Chicken Pasta Salad made from bow tie pasta, shredded chicken, cucumber, snow peas and red onion in a Greek yoghurt dressing.

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Ingredients

400g plain unsweetened Greek yoghurt
¼ cup mayonnaise
2 garlic clove, minced or grated
1 handful fresh herbs, finely chopped (I used basil and chives)
400g bow tie pasta
250g cooked chicken breast, shredded or roughly chopped
½ cucumber, diced
100g snow peas, trimmed and roughly sliced
½ red onion, finely diced

Instructions

Mix together the yoghurt, mayonnaise, garlic and herbs in a bowl, then season to taste with salt and pepper.
Bring a large pot of water to the boil with a generous sprinkle of salt, and cook your pasta as per pack instruction or until al dente.
Strain, run under cold water, then transfer to a bowl and drizzle with olive oil. Stir to coat.
Add the chicken, cucumber, snow peas, red onion and yoghurt sauce to the pasta. Gently mix until everything is well incorporated, then serve and enjoy!

Notes

Coating the cooked pasta in a little oil post cooking helps create a barrier so the pasta doesn’t absorb moisture from the dressing!
Any shape of pasta can be used.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 17gSaturated Fat: 4gUnsaturated Fat: 13gCholesterol: 65mgSodium: 216mgCarbohydrates: 43gFiber: 3gSugar: 10gProtein: 32g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya