Step by step

Method

4 steps

1. 1

   Cook 12 oz rotini or bowtie pasta in salted water until al dente. Drain and rinse briefly under cool water so it stops cooking, then shake the colander hard — wet pasta waters down the dressing.

2. 2

   Whisk ¾ cup mayonnaise, ¼ cup sour cream or Greek yogurt, 1 tablespoon Dijon, 1 tablespoon lemon juice, 1 teaspoon dried dill or Italian seasoning, plus salt and pepper until smooth and tangy. Taste; it should be zippy because cold pasta mutes seasoning.

3. 3

   In a large bowl, combine the pasta, 2 cups cooked diced chicken, 1 cup halved cherry tomatoes, 1 cup diced cucumber, ½ cup diced red onion, and ½ cup shredded cheddar if using. Fold in the dressing until everything looks evenly coated — no dry pasta pockets.

4. 4

   Chill at least 30 minutes so the flavors settle. Taste again and add a pinch of salt or squeeze of lemon before serving. You want creamy, cold pasta salad with juicy chicken and crisp veg — not a dry underdressed bowl or a watery mayo puddle.