Save I threw this together on a Sunday afternoon when I had leftover rotisserie chicken and a jar of everything bagel seasoning staring at me from the pantry. The idea hit me while spreading cream cheese on a bagel—why not turn that flavor into something I could actually eat for lunch all week? It worked better than I expected, and now it's the dish I bring when someone says "just bring whatever."
I made this for a backyard potluck last summer and watched three people go back for seconds before I even got a full plate. One friend asked if I catered it. I didn't have the heart to tell her it came together while I was still in my pajamas that morning, mostly because I wanted to use up vegetables before they went bad.
Ingredients
- Short pasta (rotini, penne, or fusilli): The twists and ridges grab onto the dressing beautifully, and rotini especially holds up well in the fridge without getting mushy.
- Cooked chicken breasts: I use rotisserie chicken from the store most of the time because it's already seasoned and saves me from turning on the stove twice.
- Cherry tomatoes: Halving them releases just enough juice to keep everything from drying out, and they add pops of sweetness against the savory seasoning.
- Cucumber: Dice it small so it blends in instead of taking over, and it brings a quiet crunch that balances the creaminess.
- Red onion: A little goes a long way here, so dice it fine unless you really love that sharp bite.
- Celery: I slice mine thin on the diagonal because it looks nicer and doesn't feel like I'm eating through a salad meant for tuna.
- Scallions: They're milder than raw onion and add a fresh green note that makes the whole bowl feel brighter.
- Mayonnaise: This is what makes the dressing creamy and rich, but you can swap half for more yogurt if you want it lighter.
- Plain Greek yogurt: It cuts the heaviness of mayo and adds a slight tang that keeps things interesting.
- Lemon juice: Just a tablespoon wakes everything up and keeps the dressing from tasting flat.
- Dijon mustard: It adds a subtle sharpness that plays well with the bagel seasoning without fighting for attention.
- Everything bagel seasoning: This is the star, so don't skimp, and save a little extra to sprinkle on top right before serving.
- Feta or cream cheese cubes (optional): Feta adds salty bursts, cream cheese makes it taste even more like a bagel spread, both are worth trying.
- Fresh dill (optional): A tablespoon of chopped dill makes it taste a little fancier without any extra effort.
Instructions
- Cook the pasta:
- Boil it in well salted water until it's just al dente, then drain and rinse it under cold water so it stops cooking and cools down fast. I used to skip the rinse and wonder why my pasta clumped together like glue.
- Combine the base:
- Toss the cooled pasta, chicken, tomatoes, cucumber, onion, celery, and scallions into a big bowl. It should look colorful and a little chaotic in the best way.
- Make the dressing:
- Whisk together the mayo, yogurt, lemon juice, mustard, and everything bagel seasoning in a small bowl until it's smooth and creamy. Taste it and adjust the salt and pepper, remembering the seasoning already brings some saltiness.
- Toss it all together:
- Pour the dressing over the pasta mixture and stir gently until every piece is coated. It should look creamy but not drowning.
- Add the extras:
- Fold in the feta or cream cheese and dill if you're using them, being careful not to mash the cheese completely.
- Chill and rest:
- Cover the bowl and refrigerate for at least 30 minutes so the flavors can settle in and get to know each other. I've left it for a few hours and it only got better.
- Garnish and serve:
- Right before you serve it, sprinkle a little more everything bagel seasoning on top for color and crunch.
Save The first time I brought this to a picnic, someone asked if it was from a deli because it looked too put together to be homemade. I almost said yes just to seem impressive, but then I remembered I made it in sweatpants while listening to a podcast. That's the kind of recipe this is, effortless enough to feel like cheating but good enough that people assume you tried hard.
How to Store and Keep It Fresh
I keep this in an airtight container in the fridge for up to three days, though it rarely lasts that long. If it looks a little dry after sitting overnight, stir in a spoonful of Greek yogurt or a splash of lemon juice to bring it back to life. Don't freeze it, the mayo and yogurt will separate and turn grainy when they thaw.
Ways to Make It Your Own
If you want it lighter, swap all the mayo for Greek yogurt and add a drizzle of olive oil so it doesn't taste too lean. I've also tossed in diced avocado right before serving when I had one sitting on the counter, and it made the whole thing feel more indulgent. For a little heat, add a pinch of red pepper flakes to the dressing or use a spicy mustard instead of Dijon.
What to Serve It With
This works as a main dish on its own, but I've also served it alongside grilled vegetables or a simple green salad when I needed to stretch it for more people. It pairs well with chilled white wine, sparkling water with lemon, or even iced tea if you're keeping things casual. On really hot days, I eat it straight from the fridge standing at the counter and call it dinner.
- Add a handful of arugula or spinach right before serving for extra greens without changing the flavor.
- Try using smoked chicken or turkey if you want a deeper, smokier taste.
- If you're avoiding dairy, use vegan mayo and skip the cheese, it still works surprisingly well.
Save This is the kind of recipe that makes meal prep feel less like a chore and more like setting yourself up for easy wins all week. I hope it becomes one of those dishes you reach for without thinking, the one that tastes like you care even when you're just trying to get lunch on the table.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and offer a great texture contrast with the vegetables and chicken.
- → Can I prepare the chicken in advance?
Yes, cooked chicken breasts shredded or diced work perfectly and can be prepared ahead of time to speed up assembly.
- → How should I store the pasta salad?
Keep it refrigerated in an airtight container. It tastes best after chilling for at least 30 minutes to let flavors meld.
- → Is it possible to make a lighter version of the dressing?
Absolutely, substituting all mayonnaise with Greek yogurt creates a lighter, tangier dressing without sacrificing creaminess.
- → What garnishes enhance the flavor of this dish?
Extra everything bagel seasoning sprinkled on top adds a fun crunch and boosts the signature flavor notes of the salad.