It’s no secret that I’m a huge fan of pasta salads. The flavors in this Curried Chicken and Apple Pasta Salad are quite frankly, addicting! Deep and earthy curry plays ever-so-nicely with tart apples, fresh and zingy lemon, and a perfectly creamy dressing, with just a kiss of sweetness; sign me up!
Pasta salads are a great way to use up leftover ingredients (like rotisserie chicken), seasonal produce, and pantry staples; you can seriously make a pasta salad out of almost anything! Another bonus is pasta salads are generally a great make-ahead recipe, which make them ideal for stress-free entertaining or a ready summer meal, when you just don’t feel like cooking.
Since BBQ and hot weather season is in full swing, recipes like this Curried Chicken and Apple Pasta Salad are making an appearance. This recipe is incredibly simple to prepare and the epitome of low-maintenance. Bring this along to a family BBQ, pack it for a homemade picnic, or enjoy as a no-fuss cooling lunch under the hot summer sun! Either way, add this to your meal planner for this weekend!
Want more pasta salad recipes? Try my BLT Pasta Salad with Avocado Buttermilk Ranch or my Not Your Mama’s Macaroni Salad.
Curried Chicken and Apple Pasta Salad
Equipment
- 1 large pot
- 1 large bowl with tight fitting lid
- 1 whisk
- 1 vegetable peeler
- 1 strainer
Ingredients
- 1 lb dry, short pasta noodles like fusili, rotini. macaroni, penne, rigatoni, cavatappi etc
- 2 cups cooked chicken diced; I like to use leftover rotisserie or simply grilled chicken breast
- 1 cup granny smith apple peeled and diced; about 1 medium apple
- 1 cup celery finely diced
- 2 tbsp fresh dill chopped or torn
- 3 scallions trimmed and sliced; whites and green parts
- 1 lemon juiced
- 1 tbsp curry powder I prefer a spicier Madras curry powder
- ½ tsp sugar
- ¾ cup mayonnaise REAL mayonnaise like Hellmans or Dukes
- ½ cup whole milk yogurt or sour cream
- kosher salt to taste
- freshly ground pepper to taste
Instructions
- Bring a large pot of water to a boil. When the water comes to a rolling boil, add 2 rounded tablespoons of kosher salt; stir, and return to a roaring boil. Add noodles of choice and cook as per package instructions until al dente. It's CRITICAL you salt your water to taste like the sea! Under-salting will leave the pasta tasting flat.
- Meanwhile, lets make the sauce! In a a medium bowl, add mayonnaise, yogurt, curry powder, lemon juice, a good sprinkling of salt and pepper; whisk until well-combined.
- Drain pasta (don't rinse); pour hot pasta into a large glass bowl. Pour the sauce overtop, reserving ¼ cup if you're making ahead for the next day; stir until sauce is combined with the pasta.
- Mix in chicken, apple, celery, scallions, and dill; stir until incorporated. Taste; season with salt, pepper, and lemon juice.
- Pop in the fridge to chill for at least 1 hour to allow the flavors to marry. If you're making ahead for the next day, stir in the reserved sauce right before serving.
