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Creamy Dill Pasta Salad with Grilled Chicken – Easy Summer Recipe

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A quick and easy creamy dill pasta salad with grilled chicken, perfect for summer gatherings. This crowd-pleasing dish comes together in under 30 minutes with simple ingredients and a tangy, herbaceous dressing.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 2 large boneless skinless chicken breasts (about 1 pound total)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, halved (optional)
  • 1/4 cup fresh dill, chopped (plus extra for garnish)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Marinate the chicken: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place chicken breasts in a shallow dish or zip-top bag, pour marinade over, and let sit at least 15 minutes at room temperature (or up to 4 hours in the fridge).
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces rotini and cook until al dente (8-10 minutes). Drain and rinse with cool water. Shake off excess water.
  3. Grill the chicken: Heat grill or grill pan to medium-high. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before dicing.
  4. Make the dressing: In a medium bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder until smooth. Stir in 1/4 cup chopped fresh dill.
  5. Prep the veggies: Halve cherry tomatoes, dice cucumber, finely dice red onion, and halve olives if using.
  6. Assemble the salad: In a large bowl, combine cooled pasta, cucumber, tomatoes, red onion, olives, and diced chicken. Pour dressing over and toss gently to coat.
  7. Chill and serve: Cover and refrigerate at least 30 minutes before serving. Stir and garnish with extra fresh dill.

Notes

For best flavor, use fresh dill instead of dried. If using dried dill, use 1 tablespoon. Let the salad chill for at least 30 minutes to allow flavors to meld. If the salad dries out after a day or two, stir in a tablespoon or two of milk or extra yogurt. Do not freeze.

Nutrition

Keywords: creamy dill pasta salad, grilled chicken pasta salad, summer pasta salad, easy pasta salad, potluck recipe, barbecue side dish

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