01
Step 1
Start by bringing a large pot of salted water to a boil. Add the rotini and cook it until it’s tender but still has a bit of bite, about 8 minutes. Once it’s done, drain the pasta and rinse it under cold water to cool it down.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
In a big bowl, combine the mayonnaise, lemon pepper seasoning, and dried mustard. Give it a good stir until everything is well mixed. Then, add the cherry tomatoes, peas, and cooked chicken to the bowl and gently toss everything together.
03
Step 3
Next, fold the cooled pasta into the mixture, making sure it’s all evenly coated. Before serving, sprinkle a little paprika on top for a nice pop of color and a hint of extra flavor. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Cook the pasta until just al dente to prevent it from becoming mushy when chilled.
- Rinse the pasta under cold water immediately after cooking to stop the cooking process and cool it quickly.
- Use fresh herbs and a good-quality olive oil to enhance the overall flavor.
Why you’ll love it
This dish is a perfect blend of fresh ingredients and bold flavors. It’s light yet satisfying, making it ideal for warm days or as a make-ahead meal. The zest adds a bright, tangy twist that keeps every bite exciting.
Serving ideas
Serve this salad chilled alongside grilled vegetables or a simple green salad. It also pairs well with crusty bread or as a side to light proteins like fish or turkey.
Storage & leftovers
Store the salad in an airtight container in the refrigerator. It stays fresh for up to 3 days but is best enjoyed within 24 hours to maintain the crispness of the vegetables and herbs. Stir gently before serving again.
