Save to Pinterest I threw this together on a Sunday when I had leftover rotisserie chicken and a jar of everything bagel seasoning staring at me from the spice drawer. The idea felt a little odd at first, tossing that savory, seedy blend into a pasta salad, but one bite and I knew I'd stumbled onto something. It's become my go-to whenever I need something that travels well and actually tastes better after sitting in the fridge for a few hours. There's something about cold pasta, tangy dressing, and that pop of sesame and garlic that just works.
I made this for a backyard potluck last summer, and it disappeared faster than anything else on the table. People kept asking what was in the dressing, convinced I'd done something complicated. I just smiled and pointed to the little jar of everything bagel seasoning sitting on the counter. Sometimes the best tricks are the simplest ones.
Ingredients
- Short pasta: Rotini or penne work best because their ridges and curves catch the creamy dressing, making sure every bite is full of flavor.
- Cooked chicken breasts: Rotisserie chicken is a lifesaver here, but any leftover grilled or poached chicken works just as well.
- Cherry tomatoes: Their sweetness cuts through the richness of the dressing and adds little bursts of juice.
- Cucumber: Diced small, it brings a cool, crisp contrast that keeps the salad from feeling too heavy.
- Red onion: A small amount goes a long way, adding sharpness without overpowering the other ingredients.
- Celery: Sliced thin, it gives a subtle crunch and a clean, grassy note.
- Scallions: They add a mild onion flavor and a pop of green that makes the whole bowl look fresher.
- Mayonnaise: The base of the dressing, it makes everything creamy and helps the seasoning cling to the pasta.
- Greek yogurt: It lightens the dressing and adds a tangy depth that balances the mayo.
- Lemon juice: A tablespoon brightens everything and keeps the dressing from tasting flat.
- Dijon mustard: Just enough to add a gentle bite and help emulsify the dressing.
- Everything bagel seasoning: This is the star, bringing sesame, poppy seeds, garlic, and onion all at once.
- Feta or cream cheese: Optional, but they add little pockets of creaminess and a salty tang.
- Fresh dill: A handful chopped in at the end makes the whole thing taste brighter and more summery.
Instructions
- Cook and cool the pasta:
- Boil the pasta in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps the pasta firm and prevents it from turning mushy when you toss it with the dressing.
- Prep the vegetables and chicken:
- While the pasta cools, dice the chicken, halve the tomatoes, and chop the cucumber, onion, celery, and scallions. Having everything ready makes the assembly quick and satisfying.
- Make the dressing:
- In a small bowl, whisk together the mayo, yogurt, lemon juice, Dijon, and everything bagel seasoning until smooth. Taste it and add salt and pepper as needed, keeping in mind the seasoning already brings plenty of salt.
- Toss it all together:
- In a large bowl, combine the pasta, chicken, and vegetables, then pour the dressing over top. Use a spatula or large spoon to fold everything gently until every piece is coated.
- Add the finishing touches:
- Fold in the feta or cream cheese cubes and fresh dill if you're using them. These add little surprises of flavor and texture.
- Chill and serve:
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Right before serving, sprinkle a little extra everything bagel seasoning on top for color and crunch.
Save to Pinterest The first time I packed this for lunch, a coworker leaned over and said it smelled like a New York deli in the best way. We ended up swapping containers so she could try a bite, and she made it herself that weekend. It's the kind of dish that turns into a conversation, and I love that.
Storage and Make-Ahead Tips
This salad keeps beautifully in an airtight container for up to three days in the fridge. The flavors actually improve as it sits, so it's perfect for meal prep. If you're planning to make it a day ahead, store the dressing separately and toss it with the pasta and vegetables an hour before serving to keep everything crisp and fresh.
Variations to Try
You can swap the chicken for chickpeas or white beans to make it vegetarian, or use smoked salmon for a more brunch-style vibe. If you want a lighter version, replace all the mayo with Greek yogurt, though you'll lose a bit of richness. I've also added diced avocado right before serving, and it turns the whole thing into something almost indulgent.
Serving Suggestions
This pasta salad is hearty enough to stand alone as a main dish, but it also pairs well with grilled vegetables or a simple green salad on the side. I like serving it at picnics or potlucks because it doesn't wilt or get soggy, and it looks colorful in a big bowl.
- Serve it straight from the fridge on a hot day for a refreshing, no-cook meal.
- Pack it in individual containers for easy grab-and-go lunches throughout the week.
- Pair it with chilled white wine, iced tea, or sparkling water with a squeeze of lemon.
Save to Pinterest This is one of those recipes that feels effortless but always impresses. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, short pasta shapes like rotini, penne, or fusilli work best to hold the dressing and mix-ins effectively.
- → Is it possible to prepare this dish ahead of time?
Absolutely. Refrigerate for at least 30 minutes to let the flavors meld beautifully. It also keeps well for a day or two.
- → What can I substitute for the mayonnaise?
For a lighter option, use all Greek yogurt to maintain creaminess while reducing fat content.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
- → Can I add other vegetables or herbs?
Yes, feel free to enhance with avocado, fresh dill, or swap vegetables based on preference while maintaining balance.