Chicken & Sweetcorn Pasta Salad is one of my favourite summer recipes. I love making it when the warmer days arrive. Hot weather can make mealtimes tricky. My two often have less appetite, and I don’t want to spend hours cooking or turn on the oven.
During summer, we love eating outside in the garden. We enjoy simple lunches and relaxed barbecues with friends. This Pasta Salad is fresh, filling and quick to prepare. It’s perfect for warm days when you want an easy meal without spending ages in the kitchen. It’s great for picnics, beach days, and family outings because it travels well.
Everyone loves this recipe in our house, even the kids! Chicken, sweetcorn and pasta come together with a creamy, flavourful dressing. It makes a delicious barbecue side dish and works well when friends visit. The simple ingredients also make it budget-friendly.
Why You’ll Love This Chicken & Sweetcorn Pasta Salad
- Perfect for summer days – A fresh and satisfying meal that doesn’t require turning on the oven.
- Quick and easy to make – Simple ingredients come together in no time.
- Great for meal prep – Make it ahead and enjoy easy lunches throughout the week.
- Family-friendly – A recipe that both kids and adults will enjoy.
- Perfect for entertaining – A tasty side dish for barbecues, picnics and gatherings.
- Budget-friendly – Uses affordable everyday ingredients.
- Versatile – Enjoy it as a main meal, a lunch or a side dish.
- Great for busy days – Ideal for packed lunches, beach trips and family outings.
Summer meals don’t need to be complicated to be delicious. Sometimes the simplest recipes become the ones we make again and again, and this Chicken & Sweetcorn Pasta Salad is definitely one of those in our house.
If you make this Chicken & Sweetcorn Pasta Salad, I’d love to see it! Be sure to tag @littleloucooks on social media so I can see your creations.
Chicken & Sweetcorn Pasta Salad
Equipment
Ingredients
- Pasta Salad
- 300 g pasta shapes- I used spiral pasta
- 2 cooked chicken breasts shredded or diced
- 200 g tin sweetcorn drained
- 1 red pepper finely diced
- ½ cucumber diced
- 3 spring onions finely sliced
- 50 g mature cheddar cubed (optional)
- A handful of fresh parsley chopped
- Creamy Dressing
- 150 g Greek yoghurt
- 2 tbsp mayonnaise
- Juice of ½ lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper
Instructions
- Cook the pasta according to the packet instructions until just tender. Drain and rinse under cold water until completely cooled.
- Meanwhile, whisk together the Greek yoghurt, mayonnaise, lemon juice, Dijon mustard and honey. Season with salt and black pepper.
- In a large bowl, combine the cooled pasta, chicken, sweetcorn, red pepper, cucumber, spring onions, cheddar (if using) and parsley.
- Pour over the dressing and toss gently until everything is evenly coated.
- Chill for at least 30 minutes before serving to allow the flavours to develop.
- Tips: A great way to use up leftover roast chicken.
- Swap the chicken for cooked turkey or chickpeas for a vegetarian version.
- Add grated carrot, peas or cherry tomatoes for extra vegetables.
- Perfect for lunchboxes, picnics or meal prep.
- Storage: Store in an airtight container in the fridge for up to 3 days. Give the salad a quick stir before serving, adding a splash of lemon juice if needed to freshen it up.
