Save It There's something about everything bagel seasoning that makes me want to turn it into a condiment for life. One summer afternoon, I was standing in my kitchen staring at a bag of it, wondering why I'd bought so much, when I dumped some onto a simple chicken salad almost by accident. The result was so unexpectedly bright and satisfying that I couldn't stop eating it straight from the bowl. Now whenever I'm making something for a crowd—a picnic, a potluck, even just feeding myself—this is the pasta salad that gets made.
I made this for the first time at a crowded summer gathering where someone had forgotten to bring a dish, and I threw it together in twenty minutes from what I had on hand. Watching people go back for thirds while barely breaking conversation made me realize this wasn't just filling the gap—it was actually the thing people wanted most on the table. There's a quiet victory in that kind of unexpected approval.
Ingredients
- Short pasta (250g rotini, penne, or fusilli): The shape matters because it catches and holds the creamy dressing, and if you cook it just to al dente, it stays firm enough to feel substantial rather than mushy the next day.
- Cooked chicken breasts (300g, shredded or diced): Use rotisserie chicken if you're being honest about your time, or poach your own if you want to control the seasoning—either way, don't skip the step of letting it cool before mixing.
- Cherry tomatoes (1 cup, halved): They hold their shape and burst with sweetness, especially if you find ones that are actually ripe and not mealy.
- Cucumber (1/2 cup, diced): A grounding crunch that keeps everything from feeling too creamy, and it's better the same day you cut it.
- Red onion (1/4 cup, finely diced): Don't skip the fineness—large chunks overpower the balance, but thin slivers weave through every bite.
- Celery (1/2 cup, thinly sliced): This adds a subtle vegetal earthiness that rounds out all the richness from the dressing.
- Scallions (1/4 cup, thinly sliced): A gentle onion note that stays mild and fresh without the sharp bite of raw red onion.
- Mayonnaise (120g): The backbone of the dressing, and it's worth using something you actually like because you'll taste it directly.
- Plain Greek yogurt (60g): This cuts the heaviness of mayo while adding tang and protein, making the whole thing feel lighter than it actually is.
- Lemon juice (1 tbsp): A necessary brightness that prevents everything from tasting dull and one-note.
- Dijon mustard (2 tsp): A subtle sharpness that makes the dressing feel sophisticated without announcing itself.
- Everything bagel seasoning (1 tbsp, plus extra for garnish): This is what makes the whole thing sing—the garlic, onion, sesame, and poppy seed combination creates a savory depth that makes people ask what the secret is.
- Salt and black pepper: Taste as you go because the seasoning blend is already salty, so you might need less than you think.
Instructions
- Cook the pasta until it's just tender:
- Boil it in salted water according to the package instructions, tasting it a minute or two before the time says it's done so you catch that exact moment when it's al dente. Drain it and rinse with cold water until it's completely cool, stirring it around so the starch washes off and it doesn't clump.
- Gather all your vegetables and chicken in one place:
- Combine the cooled pasta, shredded chicken, tomatoes, cucumber, red onion, celery, and scallions in a large bowl, tossing gently so nothing gets bruised. This is where the recipe starts to feel real, watching all that color come together.
- Make the dressing by whisking everything smooth:
- In a separate small bowl, whisk together the mayo, Greek yogurt, lemon juice, Dijon mustard, and everything bagel seasoning until it's completely combined and creamy. Taste it and adjust with salt and pepper, knowing that the seasoning blend is already quite salty.
- Dress the salad and toss thoroughly:
- Pour the dressing over the pasta mixture and toss everything until every strand of pasta is coated and the vegetables are evenly distributed. This is the satisfying part where it transforms from a collection of ingredients into a complete dish.
- Fold in cheese and fresh herbs if you're using them:
- Gently fold in the crumbled feta or cream cheese cubes and chopped dill, being careful not to break up the cheese into tiny pieces.
- Let it rest in the refrigerator:
- Cover it and chill for at least 30 minutes, which gives the flavors time to get to know each other and actually creates a better-tasting salad than serving it immediately. Overnight is even better if you have the time.
- Finish with a final flourish of seasoning:
- Just before serving, sprinkle a little extra everything bagel seasoning on top so people see what makes it special and get that textural pop with every bite.
Save It I learned to love this dish on an evening when I was cooking for someone new and nervous about impressing them, and it turned out that a simple, honest salad with good ingredients and an unexpected seasoning choice said more than any complicated dish ever could. We talked for hours afterward, and the salad was long finished, but I remember how easy it felt to just be in the kitchen together.
How to Make It Lighter
If you want to ease up on the mayo, you can use equal parts Greek yogurt and mayo, or even go three-quarters yogurt to one-quarter mayo if you're feeling adventurous. The dressing will be tangier and less rich, but still creamy enough to coat everything beautifully. Some people swear by a tiny drizzle of olive oil mixed in to replace some of the mayo entirely, which gives you a different kind of richness.
Variations Worth Trying
Once you understand how this salad works, you can bend it in different directions depending on what you have and what mood you're in. I've added avocado right before serving, swapped in corn and black beans for some of the vegetables, and even tossed in crispy bacon because everything is better with bacon. The everything bagel seasoning is flexible enough to carry each of these variations and make them feel intentional rather than random.
Make It Your Own
This salad is forgiving in the way that the best recipes are, which means you can confidently swap and adjust based on what you like and what's in your kitchen. Think of it less as a strict formula and more as a framework for a really satisfying cold pasta situation. The magic lives in respecting the ratio of dressing to pasta, using good ingredients you actually enjoy, and not overthinking it.
- Gluten-free pasta works seamlessly if that's what you need, and honestly nobody will notice the difference.
- Rotisserie chicken saves you time, but never feel like you're taking a shortcut—that's just being smart.
- Keep tasting as you build it, and if something feels off, it probably just needs a little more lemon juice or another pinch of that seasoning.
Save It This salad has become my go-to for moments when I want something that feels homemade and thoughtful but doesn't tie me to the kitchen. It's proof that you don't need complexity to make something people actually want to eat.