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Smartphone photo of a glass bowl filled with Creamy Chicken Pasta Salad on a wooden table in natural light.

Creamy Chicken Pasta Salad with Vibrant Peas and Red Onion

An ultra-creamy, glossy pasta salad featuring tender rotini, moist cubed chicken, and crisp vegetables. Perfect for meal prep or potlucks, this recipe maximizes flavor and texture with a signature ivory mayonnaise dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 lb (454g) Rotini Pasta Cooked al dente and cooled
  • 2 cups (300g) Chicken Breast Cooked and cubed into 1/2-inch pieces
  • 1 cup (150g) Green Peas Thawed or blanched
  • 1/2 cup (60g) Red Onion Sliced into thin half-moons
  • 1/2 cup (60g) Celery Finely diced
  • 1.5 cups (350ml) Mayonnaise Full fat recommended for best texture
  • 1 tsp (2g) Cracked Black Pepper Freshly ground
  • 1 tbsp (2g) Dried Herb Flakes Parsley and dill blend

Equipment

  • 1 Large pot For boiling pasta
  • 1 Clear Glass Mixing Bowl For assembly and serving
  • 1 Whisk For the dressing

Method
 

Preparation
  1. Boil rotini pasta in salted water for 1 minute less than package directions. Drain and rinse with cold water until completely cooled.
  2. Cube the cooked chicken, dice the celery, and slice the red onion into thin half-moons. Ensure peas are thawed and dry.
Assembly
  1. In a large bowl, whisk together mayonnaise, black pepper, and dried herb flakes until a thick, glossy, ivory dressing forms.
  2. Gently fold the pasta, chicken, and vegetables into the dressing until evenly coated. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Ensure the pasta is fully cooled before adding the dressing to prevent it from becoming oily.
Soak red onions in ice water to remove their harsh bite.