It smells quietly comforting: warm roast chicken, a little mustardy bite, and that clean, fresh snap of cucumber. The flavour lands right in the middle — savoury chicken, sweet pops of corn, and a gentle tang from the yogurt dressing. Texture-wise, it’s got a lot going on (in a good way): springy pasta, juicy cucumber cubes, tiny corn kernels, and soft strands of chicken. When you toss it, you can hear the pasta brushing the bowl, and the dill crackles under the knife. It looks bright and “party-ready” too — yellow specks of corn, a green dill accent, and neat chunks of chicken. After a short chill, the dressing clings to every spiral so the salad holds together without turning watery.
In this recipe, you’ll find
- Why you’ll love it
- Tips before you start
- What to look for when choosing ingredients
- Secrets to the best chicken & sweetcorn pasta salad
- How to serve chicken & sweetcorn pasta salad
- Nutrition highlights
- Recipe variations
- Questions & answers
- Common mistakes
Chicken Pasta Salad with Sweetcorn
Ingredients
- 250 г Fusilli or elbow macaroni durum wheat
- 350 г Chicken fillet whole piece
- 200 г Tinned sweetcorn drained weight
- 180 г Fresh cucumber 1 large, diced
- 140 г Thick plain yogurt no added flavours
- 30 г Mayonnaise 1–2 tbsp
- 10 г Mustard 1–2 tsp, Dijon or mild
- 10 мл Lemon juice 1–2 tsp
- 5 мл Oil for the chicken
- 10 г Dill finely chopped
- 0.75 ч. л. Salt to taste; some for the pasta water
- 0.25 ч. л. Ground black pepper to taste
Equipment
- 3–4 L Saucepan
- Colander
- Baking Sheet
- Parchment Paper (2)
- Large Mixing Bowl
- Whisk (4)
- Knife & Cutting Board
Method
- Preheat the oven to
180 °C (356 °F). Rub the chicken with 1 tsp oil, season with salt and pepper, and place on baking parchment. Bake until lightly golden, 18–22 minutes, then let it rest for 10 minutes so the juices settle. - While the chicken cooks, bring 2 l water to a boil over high heat and salt it well (about 1 tbsp). Cook the pasta until al dente, 8–10 minutes — you want a firm bite in the centre. Drain in a colander, rinse with cool water for 20 seconds to stop the cooking, and let it drain well.
- Dice the cucumber small (about 7 mm), sprinkle with a pinch of salt, and leave on the counter for 5 minutes. Then gently squeeze it (with your hands or in a sieve) — it should stay juicy but not leak liquid. Drain the sweetcorn, rinse for 10 seconds, and shake it dry in the colander.
- Whisk the dressing in a bowl: yogurt, mayonnaise, mustard, lemon juice, and a pinch of pepper. Whisk for 40–60 seconds until smooth and glossy, like a soft cream.If the dressing tastes a bit too sharp, add 1 pinch of sugar or 1 tsp of the liquid from the corn tin.
- Cut the cooled chicken into cubes (about 1.5 cm), slicing across the grain for tenderness. In a large bowl, combine pasta, chicken, cucumber, and sweetcorn. Let everything sit at room temperature for 5 minutes. Add the dressing in batches (about 2 tbsp at a time), folding with a spatula until evenly coated.
- Taste for salt, then add an extra pinch of pepper and 1–2 tsp lemon juice if needed. Cover and chill in the fridge for 20–30 minutes so the flavours come together and the dressing thickens slightly. Stir in the dill right before serving, and add 1 tsp oil for shine if you like.
Notes
Private Notes
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Why you’ll love this chicken & sweetcorn pasta salad
After the first spoonful, it has that “okay, dinner is sorted” feeling. It’s filling thanks to the chicken and pasta — not because it’s drowned in heavy sauce. Need a proper lunch for work or a road trip? Add 2–3 extra spoonfuls and it turns into a full-on meal.
- Springy pasta that actually holds onto the dressing
- Chicken makes it satisfying
- Sweetcorn brings a fresh, sweet contrast
- No fuss, no drama
- Easy to pack and take with you
Tips before making chicken & sweetcorn pasta salad
Once, at a catered get-together, this salad “went soggy” in about 15 minutes — the cucumber leaked water and the pasta turned limp. Since then I always salt the diced cucumber and squeeze it out while the pasta cooks at a steady simmer. The chicken is easiest baked as one whole piece, then cooled for 10 minutes so you can cut tidy cubes. And mix the dressing separately until smooth — nobody wants to hunt down little mustardy lumps in their salad.
- Salt the cucumber and squeeze it out for 5 minutes
- Let the pasta cool down until just warm
- Slice the chicken across the grain
- Whisk the dressing in a separate bowl
- Add the herbs right before serving
What to look for when choosing ingredients
For this salad, I usually go with chicken breast — it cooks quickly and cuts into neat cubes. Tinned sweetcorn is a lifesaver when time’s tight: drain it and you’ve got that sweet little contrast in seconds. Short pasta shapes like fusilli or small elbows hold onto creamy dressing way better than long pasta, so the salad doesn’t eat dry.
Chicken fillet
Bake it as one whole piece — it stays juicier and won’t crumble when you cut it.
Tinned sweetcorn
Look for corn without added sugar; after draining, rinse and shake it dry.
Pasta (fusilli/elbow macaroni)
Durum wheat pasta keeps its bite even after chilling.
Thick plain yogurt
You want a sour-cream-like texture; runny yogurt will make the salad watery.
Cucumber
Some cucumbers are extra watery — scoop out the seeds or quickly squeeze the diced pieces.
Secrets to the best chicken & sweetcorn pasta salad
The key is the chicken: stick with 
180 °C (356 °F) — not a degree higher — because dry breast will drag the whole salad down. Cook the pasta to al dente, then rinse with cool water for 20 seconds to stop it cooking. And keep the dressing thick, like a soft cream, so it coats the pasta instead of pooling at the bottom.
- Bake the chicken as one whole piece
- Cook the pasta al dente
- Squeeze excess juice from the cucumber
- Whisk the dressing until completely smooth
- Chill the salad for 20 minutes
How to serve chicken & sweetcorn pasta salad
On a Friday night, all you need is one big bowl and about 5 minutes to get it on the table. For a picnic, I just portion it into containers and keep it in the shade until it’s time to eat.
- In a big salad bowl with extra dill
- Portioned into small dessert bowls
- In a lunchbox over lettuce leaves
- As a wrap filling (flatbread works great)
- Alongside roasted vegetables
Nutrition highlights of chicken & sweetcorn pasta salad
Handy for lunch when you want something filling without a lot of cooking. Chicken brings protein, pasta gives you energy, and the veg + herbs keep it tasting fresh. If you cut back on the mayo and use thick yogurt, the dressing feels lighter but still stays creamy.
- Protein from chicken breast
- Carbs for energy
- Fibre from vegetables
- Moderate fat from the dressing
Chicken & sweetcorn pasta salad variations
One time I had a bit of roasted red pepper left over, tossed it in, and the whole bowl tasted brighter — I’ve kept that trick up my sleeve ever since. The main thing is to keep the balance: pasta with bite, a meaty base, and that sweetcorn pop.
- Add roasted red pepper in strips
- Swap cucumber for celery
- Use turkey instead of chicken
- Add 40 g grated hard cheese
- Make the dressing yogurt-only
- Add 100 g green peas
If you like this kind of filling, no-fuss food, have a look at my other pasta-and-chicken salad recipes. You’ll find plenty of pasta salad ideas there — from lighter summer bowls to heartier versions with meat, fish, or extra veg.
Questions & answers
When a friend made it for a birthday the first time, most of the questions were about the pasta, the dressing, and how long it keeps.
How do I make it lower-calorie but still creamy?
Keep the mayo to just 1 tbsp (or skip it completely) and use thick yogurt. Add 1 tsp mustard and 1–2 tsp lemon juice to keep the flavour punchy.
How long will it keep in the fridge?
In a sealed container, up to 24 hours. Stir in the herbs right before serving so they don’t darken.
What if my dressing turns out too runny?
Add 1–2 tbsp thick yogurt or 1 tbsp mayonnaise, mix for 30 seconds, then let the salad sit in the fridge for 15 minutes — the pasta will thicken it slightly.
Why are fusilli or elbow macaroni better here?
Short pasta catches the dressing in all the little grooves and doesn’t break when you stir. Long pasta is harder to mix evenly with chicken cubes and corn.
Common mistakes when making chicken & sweetcorn pasta salad
Three things will wreck the texture fast: overcooked pasta, hot chicken tossed straight into the bowl, and a dressing that’s too thin. It usually happens when you’re rushing and mix everything at once — you think it’ll cool down later, but the pasta soaks up extra moisture immediately. One more: if you don’t squeeze the cucumber, after about 30 minutes you’ll get a little puddle at the bottom and the flavour turns bland.
Why did my pasta turn soft and sticky?
It was overcooked or not cooled properly. Cook to al dente, rinse with cool water for 20 seconds, and let it drain well — the spirals will stay bouncy.
Why does the salad get watery after an hour?
The cucumber and sweetcorn released liquid. Salt and squeeze the cucumber, shake the corn dry in a colander, and keep the dressing thicker.
Why is the chicken dry in the salad?
The oven temperature was too high or the chicken was overbaked. Roast at 180 °C (356 °F) and pull it once the juices run clear; cool for 10 minutes before dicing.
Why did the dressing go lumpy?
The yogurt and mayo were different temperatures, or the mustard wasn’t mixed in properly. Take everything out about 10 minutes before you start, then whisk until perfectly smooth.
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