Pasta Salad with Chicken & Artichokes

This pasta salad pairs diced chicken and chopped artichoke hearts in a lemon-herb mayonnaise dressing that coats every shell. A dash of hot sauce gives the creamy dressing a subtle kick you won’t immediately identify, but you’d miss if it weren’t there.

The dressing is where this salad stands apart from basic mayo-and-pasta versions. Fresh lemon juice, chopped parsley, and dried basil turn plain mayonnaise into something with brightness and herbal depth. The acidity from the lemon juice also keeps the salad from tasting heavy despite the generous amount of mayo.

Toss the cooked, rinsed pasta with oil before adding the dressing. This prevents the shells from sticking together in a clump and ensures every piece gets evenly coated when the mayonnaise mixture goes in.

Artichoke hearts add a tangy, slightly earthy flavor that plays off the chicken and lemon beautifully. Toasted almonds scattered on top bring crunch that contrasts with the soft pasta and tender chicken.

Kitchen Tips

• Rinse the pasta thoroughly under cold water after cooking. This stops the cooking, removes excess starch, and brings the pasta to the right temperature for a cold salad.
• Use rotisserie chicken or leftover grilled chicken for the fastest prep. The seasoning already on the chicken adds extra flavor to the salad.
• Drain the artichoke hearts well and blot dry. Excess brine makes the dressing watery and too salty.
• Serve in avocado halves, hollowed-out tomatoes, or on lettuce leaves for an impressive presentation with zero extra effort.

Variations

• Add sun-dried tomatoes and kalamata olives for a Mediterranean twist.
• Swap mayonnaise for Greek yogurt to lighten the dressing while keeping the creamy texture.
• Use penne or fusilli instead of shells for a different shape that holds the dressing differently.