Chicken pasta salad with creamy dill dressing

Name: Chicken pasta salad with creamy dill dressing
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 400g (2 cups) cooked pasta (spirals, bows, penne); about 300g (2 cups) cooked chicken breast, chopped; 30g (1 cup) baby spinach, roughly chopped; 1 Lebanese cucumber, diced; 250g (1½ cups) cherry tomatoes, halved; 230g (½ cup) sun-dried tomatoes, chopped; ½ red onion, finely diced; ½ cup fresh parsley leaves, chopped; ⅓ cup feta cheese, crumbled; sea salt and cracked black pepper, to taste

Full of fresh vegetables and lean protein, this make-ahead pasta salad could be an easy lunch or light dinner.

Sarah Pound

June 24, 2025

Keep the creamy dill dressing separate if you’re making the chicken pasta salad ahead.Sarah Pound

Pasta salads are a meal prep superstar. They’re simple to make in bulk, endlessly customisable, and keep well in the fridge for a few days. This version is full of fresh vegies and lean protein, making it a well-rounded lunch or light dinner.

Choose your favourite short, sturdy pasta shape; for a nutrition boost and to help keep you fuller for longer, consider using a wholegrain, legume-based or protein- and fibre-fortified pasta.

Ingredients

400g (2 cups) cooked pasta (spirals, bows, penne)
about 300g (2 cups) cooked chicken breast, chopped
30g (1 cup) baby spinach, roughly chopped
1 Lebanese cucumber, diced
250g (1½ cups) cherry tomatoes, halved
230g (½ cup) sun-dried tomatoes, chopped
½ red onion, finely diced
½ cup fresh parsley leaves, chopped
⅓ cup feta cheese, crumbled
sea salt and cracked black pepper, to taste

CREAMY DILL DRESSING

125g (½ cup) Greek yoghurt
1 tsp onion powder
¼ cup fresh dill, finely chopped
1 tsp finely chopped garlic (fresh or jarred)
2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil

Method

Step 1
In a large bowl, combine the cooked pasta, chicken, spinach, cucumber, cherry tomatoes, sun-dried tomatoes, red onion, parsley, and feta. Season with sea salt and cracked black pepper. Toss gently to combine.
Step 2
In a small bowl or jug, whisk together the Greek yoghurt, onion powder, dill, garlic, vinegar, and olive oil. If the dressing is too thick, thin it by adding a teaspoon of water at a time until you reach the desired consistency. Taste and adjust seasoning if needed.
Step 3
When you’re ready to serve, pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately. If you’re preparing it ahead, keep the dressing separate (see notes).

Storage and serving

Store the salad and dressing separately in the fridge for up to three days. This keeps the ingredients fresh and prevents the pasta and vegetables from going soggy.
Keep the dressing in a separate container and toss it through when you’re ready to serve.