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Flavorful Cajun Grilled Chicken Pasta Salad

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A vibrant and satisfying summer pasta salad featuring smoky Cajun grilled chicken, tender pasta, fresh veggies, and a creamy cottage cheese dressing. Perfect for quick lunches, potlucks, or casual dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), trimmed
  • 8 oz (225 g) rotini or penne pasta
  • 2 tablespoons olive oil (for grilling)
  • 1 tablespoon Cajun seasoning (homemade or store-bought)
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (60 ml) plain cottage cheese (small-curd)
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (peeled if waxed)
  • ½ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely diced (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) of rotini or penne pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Pat the chicken breasts dry with paper towels. Rub with 2 tablespoons olive oil and sprinkle evenly with 1 tablespoon Cajun seasoning. Press the seasoning in gently with your fingers.
  3. Heat your grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized strips.
  4. In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup small-curd cottage cheese, 2 tablespoons sour cream, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and ½ teaspoon smoked paprika. Season with salt and freshly ground black pepper to taste. Blend until smooth but still slightly textured. Add water by teaspoon if dressing is too thick.
  5. Halve 1 cup of cherry tomatoes, dice 1 cup cucumber, finely chop ½ cup red bell pepper, and dice ¼ cup red onion if using. Toss these into the large bowl with the cooled pasta.
  6. Add the sliced grilled chicken to the pasta and veggies. Pour the creamy dressing over the top and toss gently to coat everything evenly without mashing the veggies.
  7. Sprinkle 2 tablespoons chopped fresh parsley over the salad. Cover and refrigerate for at least 30 minutes to let the flavors meld. Salad can be served immediately but tastes best chilled.
  8. Before serving, give the salad a final toss and adjust seasoning if needed.

Notes

Rest chicken after grilling to keep it juicy. Rinse pasta under cold water to prevent sticking and keep it cool. Adjust Cajun seasoning to taste. Cottage cheese adds creaminess without heaviness; blend for smoother texture if desired. Toss salad gently to avoid mashing veggies. Can substitute Greek yogurt for cottage cheese or use dairy-free alternatives. Gluten-free pasta works well.

Nutrition

Keywords: Cajun grilled chicken, pasta salad, summer recipe, creamy dressing, easy meal, backyard dish, potluck, quick lunch

Find it online: https://wigglebite.com/flavorful-cajun-grilled-chicken-pasta-salad-recipe-for-easy-summer-meals/