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Chicken Pasta Salad Recipes for Quick Weeknights
Emily

Quick Weeknight Chicken Pasta Salad

A creamy, texture-rich chicken pasta salad perfect for fast dinners. Tangy dressing, crispy faux-bacon bits, and fresh veggies make this kid-approved recipe adaptable for meals or freezes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 500g / 1 lb pasta (macaroni, elbow, or bowtie)
  • 1 tbsp salt (for cooking)
  • 3 cups cooked chicken (shredded or chopped)
  • 150g / 5 oz halal bacon substitute (e.g., plant-based bacon bits), chopped
  • 2 stalks celery, finely sliced
  • 1 red capsicum (bell pepper), finely diced
  • 2 green onions, finely sliced
  • 2 medium carrots, grated
  • 2 cups NSL cheese (optional)
  • 2 avocados, bite-sized (optional)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tbsp cider vinegar
  • 1 tbsp Dijon mustard (optional)
  • 4 tsp sugar
  • 1½ tsp garlic powder
  • 2 tsp salt (for dressing)
  • 1 tsp pepper

Method
 

  1. Add 1 tbsp salt to boiling water. Cook pasta al dente
  2. Shred cooled pasta into a large bowl
  3. In a skillet, cook halal bacon substitute until crispy
  4. In a separate bowl, whisk together mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper
  5. Mix cooked pasta, chicken, celery, red capsicum, green onions, carrots, and cooked bacon substitute into dressing
  6. Stir in optional cheese or avocado
  7. Chill for at least 30 minutes before serving

Notes

Substitute halal bacon with toasted vegetable oil-cooked tempeh for extra protein
Avocado adds richness but can be omitted for competitiveness
Recipe freezes (without avocado) up to 3 months
Scale ingredients for larger batches by multiplying ratios +1 tbsp vinegar per 1 cup added chicken