Save Last summer, I threw together this pasta salad on a whim after spotting a jar of everything bagel seasoning I'd forgotten about in the pantry. The idea hit me while I was staring at leftover chicken and half a box of rotini: what if a bagel could become a salad? It sounded ridiculous, but one bite and I knew I'd stumbled onto something. The creamy tang of the dressing, the crunch of cucumber and celery, and that unmistakable savory-sesame punch turned a simple cold pasta into something I actually craved. Now it's my go-to whenever I need to bring something to a potluck or just want lunch that feels like a treat.
I'll never forget the first time I brought this to a backyard barbecue. My friend Sarah, who swore she didn't like cold pasta, went back for seconds and then asked for the recipe before we even cleared the table. Watching her scoop it onto her plate while juggling a toddler and a paper cup of lemonade, I realized this dish had a superpower: it made people happy without any fuss. It sat on the picnic table for hours in the shade, stayed fresh, and didn't need reheating or babysitting. That's when it earned its permanent spot in my summer rotation.
Ingredients
- Short pasta (rotini, penne, or fusilli): The twists and ridges catch the dressing beautifully, and cooling it under cold water after cooking stops it from getting mushy.
- Cooked chicken breasts: I usually grab a rotisserie chicken and shred it by hand for the easiest route, but grilled or poached breasts work just as well.
- Cherry tomatoes: Their sweetness balances the tangy dressing, and halving them releases just enough juice to make everything glisten.
- Cucumber: Adds a crisp, refreshing bite that keeps the salad from feeling too heavy.
- Red onion: A little sharpness goes a long way, so dice it finely and rinse it under cold water if you want to mellow the bite.
- Celery: The crunch is essential, and slicing it thin ensures it blends in without overpowering.
- Scallions: Mild, fresh, and they add little green flecks that make the whole bowl look alive.
- Mayonnaise: The creamy base that holds everything together, and I've learned not to skimp here.
- Plain Greek yogurt: Cuts the richness of the mayo and adds a subtle tang that makes the dressing taste brighter.
- Lemon juice: Freshly squeezed is best, it wakes up every other flavor in the bowl.
- Dijon mustard: Just a spoonful gives the dressing a gentle kick and helps it cling to the pasta.
- Everything bagel seasoning: The star of the show, it delivers garlic, onion, sesame, poppy seeds, and salt in one magical shake.
- Feta or cream cheese cubes (optional): I love the creamy pockets of cheese that surprise you mid-bite.
- Fresh dill (optional): If you have it, chop some in, it makes the whole thing taste a little more Sunday-brunch-special.
Instructions
- Cook and cool the pasta:
- Boil the pasta in salted water until it's tender but still has a little bite, then drain and rinse it under cold water until it's completely cool. This stops the cooking and keeps the pasta from turning into mush later.
- Combine the base:
- In your largest mixing bowl, toss together the cooled pasta, shredded chicken, halved cherry tomatoes, diced cucumber, red onion, celery, and scallions. It should look colorful and abundant.
- Whisk the dressing:
- In a small bowl, whisk the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning until smooth and creamy. Taste it and adjust with salt and pepper, remembering the seasoning already brings plenty of salt.
- Dress the salad:
- Pour the dressing over the pasta mixture and toss gently but thoroughly, making sure every piece of pasta and chicken gets coated. Use a big spoon or your hands if you're feeling confident.
- Fold in extras:
- If you're using feta, cream cheese, or dill, fold them in now with a light touch so the cheese stays in chunks and the herbs stay bright.
- Chill and let it marry:
- Cover the bowl and refrigerate for at least 30 minutes. The flavors will deepen and the dressing will settle into every crevice.
- Garnish and serve:
- Before you bring it to the table, sprinkle a little extra everything bagel seasoning on top for a finishing touch that looks as good as it tastes.
Save One evening, I packed this salad into mason jars for my partner and me to take on a long drive upstate. We ate it cold in a rest stop parking lot with plastic forks, and somehow it tasted better than half the restaurant meals we'd had that month. There was something about the simplicity, the way the flavors didn't need anything fancy to shine. It reminded me that good food doesn't need a table setting or a occasion, just honest ingredients and a little bit of care.
Make It Your Own
This salad is incredibly forgiving and loves to be customized. Swap the chicken for chickpeas or white beans if you want to keep it vegetarian, or use smoked salmon for a true bagel-and-lox vibe. I've added avocado cubes, shredded carrots, and even roasted red peppers depending on what's in the fridge. If you're not a fan of Greek yogurt, sour cream works just as well, and if you want it dairy-free, use vegan mayo and skip the cheese. The everything bagel seasoning is the only non-negotiable.
Storing and Serving Tips
This pasta salad keeps beautifully in the fridge for up to three days, tightly covered. The flavors actually improve overnight as the seasoning soaks into the pasta and vegetables. If it looks a little dry after a day or two, stir in a spoonful of Greek yogurt or a splash of lemon juice to bring it back to life. I like to serve it straight from the fridge on hot days, but you can let it sit at room temperature for 15 minutes if you prefer the chill taken off. It's perfect for packed lunches, and I've even eaten it straight from the bowl while standing at the counter more times than I'd like to admit.
What to Serve Alongside
This salad shines as a main dish on its own, but it also plays well with others at a cookout or picnic spread. I've served it next to grilled corn, watermelon slices, and a big pitcher of iced tea, and it felt like the perfect summer lunch. It's also great alongside a simple green salad or a platter of fresh fruit. If you're hosting, set out some crackers and hummus or a cheese board, and let people graze. For drinks, I love a chilled white wine, sparkling water with lemon, or even a light beer.
- Grilled vegetables or corn on the cob for a smoky contrast.
- A crisp green salad with a lemony vinaigrette to keep things light.
- Fresh fruit like melon, berries, or stone fruit for a sweet finish.
Save This pasta salad has become one of those recipes I don't think about too hard anymore, I just make it and know it will work. It's taught me that the best dishes are often the ones that started as happy accidents, the ones you throw together and then can't stop making.
Recipe FAQs
- → What pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the crunchy vegetables perfectly.
- → Can I use rotisserie chicken instead of cooked breasts?
Yes, rotisserie chicken adds convenience and a rich flavor, making preparation quicker without sacrificing taste.
- → How long should the salad chill before serving?
Refrigerate for at least 30 minutes to allow the flavors to blend and the dressing to evenly coat the ingredients.
- → Are there alternatives to mayonnaise in the dressing?
For a lighter option, swap mayonnaise entirely with Greek yogurt to maintain creaminess with less fat.
- → What is everything bagel seasoning made of?
It’s a flavorful mix of sesame seeds, poppy seeds, dried garlic, onion, and salt that adds a savory crunch to the dish.
- → Can this dish be adapted for gluten-free diets?
Yes, simply substitute the pasta with a gluten-free variety to keep it suitable for gluten-sensitive individuals.