Save I threw this together on a sticky July afternoon when the thought of turning on the oven felt impossible. I had leftover rotisserie chicken, a half-empty jar of everything bagel seasoning, and a serious craving for something cold and filling. The first bite tasted like summer lunch done right—creamy, crunchy, and just salty enough to make me go back for seconds straight from the bowl.
I brought this to a backyard potluck once and watched three people go back for thirds. One friend asked if I catered it. I didnt have the heart to tell her it was just mayo, yogurt, and a grocery store spice blend doing all the work while I stood there looking smug.
Ingredients
- Short pasta: Rotini or penne grab onto the dressing better than smooth noodles, and they hold up in the fridge without turning to mush.
- Cooked chicken breasts: Rotisserie chicken is your best friend here, but leftover grilled chicken or even a poached breast works just as well.
- Cherry tomatoes: Halve them so they release a little juice into the salad and add pops of sweetness between bites.
- Cucumber: English cucumbers have fewer seeds and stay crispier longer, but regular ones work fine if you scoop out the watery center.
- Red onion: A quick soak in cold water for five minutes takes the sharp edge off and leaves just the crunch.
- Celery: It adds that classic deli salad snap, and I slice it thin so it doesnt overpower the softer ingredients.
- Scallions: Both the white and green parts go in, because why waste the good stuff.
- Mayonnaise: This is what makes it creamy and rich, no apologies.
- Plain Greek yogurt: It lightens the dressing and adds a subtle tang that keeps things from feeling too heavy.
- Lemon juice: Freshly squeezed is worth it, the brightness cuts through the richness and wakes everything up.
- Dijon mustard: Just a spoonful adds depth and a tiny kick that you wont quite be able to name but will definitely notice.
- Everything bagel seasoning: This is the star, salty, garlicky, oniony, and dotted with sesame seeds that cling to every piece of pasta.
- Feta or cream cheese cubes: Optional but highly recommended, they melt slightly into the dressing and make every bite feel a little more indulgent.
- Fresh dill: A handful of chopped dill makes the whole thing taste like it came from a fancy deli counter.
Instructions
- Cook the pasta:
- Boil it in well salted water until its just al dente, then drain and rinse it under cold water to stop the cooking. This keeps it from getting gummy when you toss it with the dressing.
- Prep the mix-ins:
- Toss the cooled pasta into a big bowl with the chicken, tomatoes, cucumber, red onion, celery, and scallions. Use your hands if you want, it all gets mixed anyway.
- Make the dressing:
- Whisk together the mayo, yogurt, lemon juice, mustard, and everything bagel seasoning in a small bowl until its smooth and creamy. Taste it and adjust the salt and pepper, but remember the seasoning is already pretty salty.
- Toss it all together:
- Pour the dressing over the pasta and vegetables, then fold everything together until every piece is coated. Dont be shy, this is where the magic happens.
- Add the extras:
- Fold in the feta or cream cheese cubes and the fresh dill if youre using them. The cheese will soften slightly and create little creamy pockets.
- Chill and rest:
- Cover the bowl and refrigerate for at least 30 minutes. The flavors meld together and the pasta soaks up the dressing, making it taste even better than when it was first mixed.
- Garnish and serve:
- Right before serving, sprinkle a little extra everything bagel seasoning on top. It looks pretty and gives you one more hit of that addictive seasoning with each bite.
Save My mom tasted this once and said it reminded her of the pasta salad from the Jewish deli she used to go to in the city, except better because of the everything seasoning. That might be the highest compliment Ive ever gotten in a kitchen.
Make It Your Own
This recipe is forgiving and adaptable. Swap the chicken for canned tuna or chickpeas if you want to skip the meat. Add diced bell peppers, shredded carrots, or even chopped pickles if thats what you have. I once stirred in leftover roasted red peppers and it tasted like a completely different salad, in the best way. If you want it tangier, add more lemon juice or a splash of white wine vinegar. If you want it richer, go full mayo and skip the yogurt entirely.
Storage and Leftovers
This keeps well in the fridge for up to three days in an airtight container. The pasta will soak up more dressing as it sits, so it might look a little drier on day two. Just stir in a tablespoon of yogurt or a drizzle of olive oil to loosen it back up. I actually prefer it the next day when all the flavors have had time to really sink in. Dont freeze it, the mayo and yogurt will separate and the texture will turn sad and watery when it thaws.
Serving Suggestions
This works as a main dish for lunch or a hearty side at a barbecue. I like to serve it with sliced watermelon, corn on the cob, or a simple green salad with vinaigrette. It pairs beautifully with chilled white wine, sparkling water with lemon, or even iced tea. If youre packing it for a picnic, keep it in a cooler with ice packs and assemble it just before serving so the vegetables stay crisp.
- Serve it in individual jars for a cute portable lunch.
- Top it with extra scallions and a handful of toasted sesame seeds for crunch.
- Pair it with garlic bread or everything bagel chips to lean into the theme.
Save This is the kind of recipe that makes you look like you tried hard when you really didnt. It tastes like summer, feels like a hug, and works every single time.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta like rotini, penne, or fusilli holds the dressing well and provides a nice texture contrast.
- → Can I prepare this dish ahead of time?
Yes, refrigerate it for at least 30 minutes after mixing to allow flavors to meld and serve chilled.
- → Is it possible to substitute the chicken?
Rotisserie chicken works perfectly for convenience, or you can use shredded cooked chicken breast.
- → How can I lighten the dressing?
Using all Greek yogurt instead of mayonnaise creates a lighter, tangier dressing while maintaining creaminess.
- → What can I add to enhance the flavor profile?
Incorporating crumbled feta or cream cheese cubes adds a creamy tang, and fresh dill brightens the dish with herbal notes.