A home-style cold pasta salad that stays creamy without becoming heavy, with shredded chicken and vegetables that still keep some bite. Mayonnaise is brightened with lemon and mustard so it coats without smothering everything. Generous, family-friendly, and especially practical for lunch, dinner, or packed meals.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the carrot and cut it into small cubes. Dice the red bell pepper to a similar size and finely chop the parsley. Keep the pepper and parsley raw so the salad retains freshness and some crunch.
Bring the water to a boil with 75% of the salt. Reduce to a gentle simmer, add the chicken breast, and cook for 12 to 14 minutes, until the thickest part is completely opaque with no pink areas when cut. Remove the chicken with tongs, let it cool slightly while you continue with the pasta, then shred it into medium pieces.
Bring the water back to a boil and cook the short pasta according to the package timing, usually 8 to 10 minutes, aiming for al dente. Add the carrot with 4 minutes remaining and the peas with 2 minutes remaining. Drain everything in a colander and rinse briefly with cold water just to stop the cooking; shake thoroughly and let it drain until no water remains pooled around the pasta.
In a bowl, mix the mayonnaise, mustard, lemon juice, pepper, and the remaining 25% of the salt until the dressing is smooth and easy to spread, with enough acidity to taste fresh without overpowering the mayonnaise.
Add the pasta with carrot and peas, the shredded chicken, bell pepper, and parsley to the bowl. Fold gently until everything is coated without breaking the pasta. Refrigerate for 10 minutes, until the salad is evenly chilled and the dressing has settled around the ingredients. And that's it! It should stay creamy and loose, with plenty of chicken in every spoonful 😌
