Chicken Pasta Salad

1 minute read

This Chicken Pasta Salad is a classic potluck staple that perfectly balances sweet, tangy, and savory notes. The combination of apple cider vinegar and sugar creates a “coleslaw-style” dressing that coats the small shells beautifully, while the crunch of fresh celery and red onion cuts through the richness of the mayonnaise and cheddar cheese. It’s a hearty, chilled meal that actually tastes better the longer it sits!

Chicken Pasta Salad

Ingredients:

Ingredient	Amount
Shredded chicken	2 cups
Small shell pasta (dry)	2 cups
Cheddar cheese (grated)	2 cups
Mayonnaise	2 cups
Granulated sugar	1/4 cup
Apple cider vinegar	2 tablespoons
Celery (chopped)	2 ribs
Red onion (finely chopped)	1 medium
Kosher salt and black pepper	To taste

How To Make Chicken Pasta Salad:

Step 1: The Pasta Prep: Cook the small shell pasta in a large pot of salted boiling water according to the package directions.

Tip: Once drained, be sure to rinse the pasta under cold water until it is completely chilled. This stops the cooking process instantly and prevents the shells from soaking up all the mayo dressing and becoming “clumpy” later.

Step 2: Whisk the Dressing: In your largest mixing bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until the sugar is mostly dissolved and the dressing is smooth.

Step 3: Combine: Add the chilled pasta, shredded chicken, grated cheddar, celery, and red onion to the bowl. Use a large spatula to fold everything together until every shell is evenly coated in the dressing.

Step 4: Season and Chill: Taste the salad and add salt and pepper as needed. Cover the bowl and refrigerate for at least 1/2 hours before serving.

Tip: Chilling is essential here! It allows the sugar to fully meld with the vinegar, taking away the “sharpness” and creating that signature creamy, rounded flavor.

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1 minute read