Pin This The first time I made this everything bagel chicken pasta salad was on a whim, standing in my kitchen on a hot afternoon with leftover rotisserie chicken and a half-empty jar of everything bagel seasoning I'd been looking for an excuse to use. I'd just returned from the farmers market with an armful of vegetables and thought, why not throw them together with something unexpected? That first bowl, eaten straight from the serving dish while leaning against the counter, tasted like summer and improvisation had collided perfectly.
I made this for a potluck at work on a Tuesday, and three people asked me for the recipe before dessert was even served. There's something about that savory-tangy-slightly-salty combination that makes people keep coming back for another bite, and honestly, I loved watching coworkers discover the everything bagel seasoning hidden in a pasta salad.
Ingredients
- Short pasta (rotini, penne, or fusilli): 250g gives you enough to hold the dressing without getting mushy—I always cook it just to al dente and rinse it cold because warm pasta can continue cooking even after draining.
- Cooked chicken breasts: About 300g shredded or diced; rotisserie chicken is your secret weapon for convenience, though I sometimes use leftovers from dinner the night before.
- Cherry tomatoes: 1 cup halved—these stay firmer than regular tomatoes and burst with sweetness when you bite into them.
- Cucumber: 1/2 cup diced adds a cool crunch; I learned to seed mine lightly so it doesn't water down the salad over time.
- Red onion: 1/4 cup finely diced brings a sharp bite that plays beautifully against the creamy dressing.
- Celery: 1/2 cup thinly sliced for texture and that subtle herbaceous quality.
- Scallions: 1/4 cup sliced adds a whisper of onion flavor without overpowering.
- Mayonnaise: 120g (1/2 cup) forms the base of a rich, creamy dressing—don't skip it entirely even if you're using yogurt.
- Plain Greek yogurt: 60g (1/4 cup) lightens the dressing and adds tanginess that keeps the salad from feeling heavy.
- Lemon juice: 1 tablespoon brightens everything; fresh lemon is non-negotiable here.
- Dijon mustard: 2 teaspoons adds depth and a subtle kick that makes people wonder what the secret ingredient is.
- Everything bagel seasoning: 1 tablespoon plus extra for garnish—this is where the magic happens, so get a good quality one with visible seeds and salt crystals.
- Salt and black pepper: Season to taste, but hold back slightly since the seasoning itself is already salty.
- Feta or cream cheese cubes (optional): 50g adds richness and a salty note that makes the whole thing feel more special.
- Fresh dill (optional): 1 tablespoon chopped ties everything together with a fresh, garden-like quality.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and add your pasta, stirring occasionally so it doesn't stick. Cook until al dente—you want a slight firmness to the bite because the pasta will soften slightly as it sits with the dressing. Drain in a colander and rinse under cold water, stirring gently until completely cooled.
- Combine the base:
- In a large mixing bowl, toss together the cooled pasta, shredded chicken, halved cherry tomatoes, diced cucumber, red onion, celery, and scallions. At this point it looks humble, almost plain, but trust the process.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning until smooth and creamy. Taste it straight from the spoon—it should taste bold and slightly salty, with that distinctive everything bagel flavor coming through. Add salt and black pepper to balance.
- Bring it together:
- Pour the dressing over the pasta mixture and toss gently but thoroughly, making sure every ingredient gets coated. This is where the transformation happens; the once-simple components suddenly feel connected and intentional.
- Add optional extras:
- If you're using feta or cream cheese and fresh dill, fold them in gently now so they're distributed throughout without breaking apart.
- Chill and set:
- Cover and refrigerate for at least 30 minutes—this gives the flavors time to meld and is honestly the best part because the salad only gets better as it sits. I often make it a few hours ahead or even the night before.
- Garnish and serve:
- Just before serving, sprinkle a little extra everything bagel seasoning on top for visual appeal and a final burst of flavor.
Pin This What I remember most vividly is my neighbor peeking over the fence during a backyard dinner party, watching us eat this salad, and asking if I'd made it or bought it from somewhere fancy. The look on her face when I said I made it in 35 minutes was worth every chopped vegetable.
Why Everything Bagel Seasoning Changes Everything
Everything bagel seasoning is one of those ingredients that seems niche until you actually taste it in something unexpected, and then suddenly you're finding reasons to use it everywhere. In this salad, it does the heavy lifting so you don't have to fuss with a dozen different spices—the poppy seeds, sesame seeds, dried garlic, onion, and sea salt come together to create a flavor that feels both familiar and intriguing. It's the kind of seasoning that makes people ask what you did differently, and honestly, I love that little moment of culinary surprise.
Make It Your Own
The beauty of a pasta salad is how forgiving it is to variations based on what you have on hand or what you're craving. I've made this with baby spinach stirred in at the last minute, added roasted chickpeas for extra protein, swapped the Greek yogurt for all mayo on days when I wanted something richer, or used gluten-free pasta without missing a beat. The everything bagel seasoning stays the core of it all, but the rest is truly flexible.
Storage and Serving Ideas
This salad keeps beautifully in the refrigerator for three to four days in an airtight container, making it perfect for meal prep or having ready for impromptu lunches. I've served it cold straight from the fridge, let it sit on the picnic blanket for hours, and even repurposed leftovers as a filling for lettuce wraps the next day. It pairs wonderfully with chilled white wine, sparkling water with lemon, or just ice water on a hot afternoon.
- Store in an airtight container and add a little extra lemon juice before serving if it seems dry from sitting.
- If bringing to a potluck, pack any extra seasoning separately so you can garnish fresh just before people serve themselves.
- Leftover salad can be tossed into lettuce cups or stuffed into tomato halves for a completely different meal the next day.
Pin This This is the kind of recipe that slips into your regular rotation without you really noticing, and then one day you realize you've made it four times in a month because people actually ask you to bring it to things. That's when you know you've stumbled onto something worth keeping.
Recipe FAQs
- → What pasta types work best?
Short shapes like rotini, penne, or fusilli hold the dressing and ingredients well, making each bite flavorful and textured.
- → Can I use leftover chicken?
Absolutely, shredded rotisserie or cooked chicken adds convenience without sacrificing flavor or texture.
- → How is the dressing prepared?
The dressing blends mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning for a creamy, tangy coating.
- → Is this dish served warm or cold?
Chilling the salad allows flavors to meld and provides a refreshing contrast ideal for warm days or packed lunches.
- → Can I customize the vegetables?
Yes, cherry tomatoes, cucumber, red onion, celery, and scallions contribute crunch and freshness, but feel free to adjust based on preference.