Save There's something about the salty-savory punch of everything bagel seasoning that catches you off guard the first time you dump it into a creamy dressing. I was standing in my kitchen on a warm afternoon, staring at a container of leftover rotisserie chicken and thinking about how to use it without heating up the stove, when that bagel seasoning jar caught my eye on the spice shelf. What if I stopped thinking of it as just a breakfast topping and used it to season something cold? Ten minutes later, I had tossed together a pasta salad that made me pause mid-bite.
I brought this to a potluck last summer expecting it to sit there politely while everyone reached for the casseroles and desserts. Instead, I watched it disappear in the first 20 minutes, with someone actually asking me for the recipe before the main course was done. That's when I realized I'd stumbled onto something that felt fancy enough to impress but casual enough to feel accessible, which is honestly the sweet spot for any dish meant to feed a crowd.
Ingredients
- Short pasta (rotini, penne, or fusilli): The shape matters here because you want little pockets to catch the dressing; I learned this the hard way with spaghetti once.
- Cooked chicken breasts: Shredded or diced works equally well, though shredded distributes more evenly throughout the salad.
- Cherry tomatoes: Halve them so they don't roll around, and use ones that are just slightly soft to the touch for the best flavor.
- Cucumber: Dice it small so it doesn't make the salad watery; some people peel theirs, but I like leaving the skin on for color and texture.
- Red onion: Finely dice it so the bite doesn't overwhelm everything else, and don't skip this because it adds a crucial sharp note.
- Celery: Thinly sliced keeps it crisp and prevents those awkward long pieces that get caught in your teeth.
- Scallions: These bring a mild onion freshness; add them last if you're prepping ahead or they'll get soggy.
- Mayonnaise and Greek yogurt: The combination keeps the dressing creamy without being heavy; mayo alone would feel too thick after a day in the fridge.
- Lemon juice and Dijon mustard: These cut through the richness and brighten everything up.
- Everything bagel seasoning: This is your flavor anchor, so don't be shy with it, and grab an extra sprinkle for the top.
- Optional feta or cream cheese: A little crumble adds unexpected richness and something to look forward to in each bite.
- Fresh dill: If you add it, use it sparingly because it can overpower quickly.
Instructions
- Cook and cool the pasta:
- Boil salted water and cook the pasta until it's just al dente, then drain it immediately and rinse under cold water until it stops steaming. This stops the cooking and prevents mushy clumps later.
- Combine the vegetables and chicken:
- In a large bowl, add your cooled pasta along with the chicken and all the prepared vegetables. The vegetables will start releasing their juices right away, which is exactly what you want.
- Make the dressing:
- In a separate small bowl, whisk together the mayo, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning until smooth and combined. Season with a pinch of salt and pepper, tasting as you go because the seasoning is salty enough that you might not need much more.
- Bring it all together:
- Pour the dressing over the pasta mixture and toss everything vigorously until every piece is coated and nothing sits at the bottom of the bowl. This is the part where you get to use your hands if you want to.
- Add the finishing touches:
- If you're using feta or cream cheese and fresh dill, fold them in gently so they don't break apart too much. These are your little flavor surprises, so you want them visible.
- Let it rest:
- Cover and refrigerate for at least 30 minutes, though overnight is even better because the flavors become more confident. Before you serve it, give it a gentle stir and sprinkle more everything bagel seasoning on top for that visual appeal and extra seasoning punch.
Save The moment I realized this salad had become something special was when my picky eater nephew actually finished his entire bowl without complaining about the vegetables. He was too busy crunching on the celery and hunting for pockets of everything bagel seasoning to notice he was eating something healthy, which felt like winning the kitchen lottery.
Why This Works as a Complete Meal
There's protein from the chicken and Greek yogurt, carbs from the pasta, and fresh vegetables that keep you satisfied without feeling heavy afterward. The dressing is rich enough to feel indulgent but balanced enough that you can eat a big bowl without feeling like you need a nap. It's one of those rare dishes where everything bagel seasoning becomes the backbone instead of an accent, turning something that could be ordinary into something memorable.
Flexibility and Swaps
You can build this salad around whatever you have on hand or whatever vegetables are at their peak. Swap in diced bell peppers instead of cucumber if that's what calls to you, or toss in some shredded carrots for crunch and sweetness. For a lighter version, use all Greek yogurt in the dressing, or experiment with half mayo and half sour cream for a tangier result.
Serving and Storage Wisdom
This salad comes alive when it's cold, so pull it from the fridge about five minutes before serving so the flavors aren't muted by the chill. It travels beautifully in a container to potlucks or picnics, and it actually tastes better on day two when everything has melded together.
- If you're packing this for lunch, keep the dressing separate and toss it in right before eating so nothing gets soggy.
- Rotisserie chicken from the store saves you cooking time and still tastes amazing in this application.
- Everything bagel seasoning varies by brand, so taste as you go and adjust to your preference because some versions are saltier than others.
Save This is the kind of salad that makes you feel like you've figured out something useful in the kitchen, the kind you'll make again and again because it just works. It's proof that sometimes the best discoveries come from standing in front of your spice rack and asking what if.
Recipe Questions & Answers
- → What type of pasta works best?
Short pastas like rotini, penne, or fusilli hold the dressing well and provide a pleasant texture in this dish.
- → Can I prepare the chicken in advance?
Yes, shredded or diced cooked chicken can be made ahead and refrigerated to save time during assembly.
- → Is there a way to lighten the dressing?
Using all Greek yogurt instead of mayonnaise creates a lighter, tangier dressing without sacrificing creaminess.
- → How should I serve this pasta dish?
Serve chilled straight from the fridge, garnished with extra everything bagel seasoning for added crunch and flavor.
- → What can I add for extra flavor?
Mixing in crumbled feta or cream cheese cubes and fresh dill adds depth and a creamy richness to the salad.